Spring has sprung and that has me so excited for green salads.
During the colder months I crave soups, stews, chili and baked foods. However, when I start seeing the buds of flowers my tastebuds respond and begin craving cooler foods.
I'm wildly excited about this recipe because it's not your typical green salad...and different can be good.
I chose to pair arugula, fennel and red onion.
I find arugula to be a bit spicy! And that’s something I like. It’s also why I agree that fennel and red onion are a lovely match up for arugula – both have a bit of bite.
One thing I love about fennel is that it’s flavor slightly resembles black licorice.
This salad is incredibly simple with only 8 ingredients and a few that you probably already have.
As someone who is a fan of savory, this salad hits the spot. It’s perfect as a light meal or snack, but serves especially well alongside roasted lamb or grilled chicken.
Arugula and Fennel Salad
- 4 cups arugula (I used the 5 oz package)
- 1 large fennel bulb, trimmed and very thinly sliced
- 1/2 cup thinly sliced red onion
- 1/2 cup raw sunflower seeds
- 4 Tbsp avocado oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp dijon mustard
- 1 tsp lemon pepper blend
Arrange arugula on a large platter. Top with finely sliced fennel and red onion by evenly distributing over the arugula. Sprinkle on the sunflower seeds.
In a bowl, mix the dijon mustard, lemon pepper, avocado oil and balsamic vinegar to combine. Whisk until the olive oil and vinegar emulsify and then drizzle over the salad. Toss well to evenly coat the salad.
As a Certified Holistic Nutritionist I like to highlight the health benefits of some ingredients. Today I am highlighting the star of this salad and shining a light on fennel. Read to the bottom to find out why you should be eating fennel.
If your interested in learning more about healthy living, visit my blog at Jessica-Wyman.com and download my free 5-Day guidebook for a Clean and Lean Lifestyle.