Arugula and shaved fennel salad
Summary Block
This block has no content yet. Items you add to the page connected to this block will display here.
DIRECTIONS
Thinly slice the fennel with a mandolin or a sharp chopping knife. Juice the lemon and remove the seeds. Toss together the arugula, fennel, olive oil and lemon. Top with parmesan cheese and sprinkle with salt and pepper.
INGREDIENTS
4 cups Arugula
1 cup Fennel, thinly sliced
1 cup Parmesan, shaved
1/4 cup Olive oil
1 Lemon, juiced
Salt + Pepper
This salad is so simple, but so delicious. It’s perfect for a light starter before a hearty soup or pasta dish.
Chop up the remaining fennel for soups or roasting.
Arugula is my favorite green because it holds up a long while in the fridge.
More like this
Share
Did you enjoy this post? Let me know in the comments and share on social!
Initially designed for an elimination diet, this salad is packed with nutrient-dense veggies, textures, and a bit of crunch. It’s simple to make, nourishing, satisfying.