Arugula Salad with Lemon & Fennel

Marinated fennel & radishes
  • 1 small fennel bulb, white part, sliced paper thin*
  • 3 radishes, very thinly sliced
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon honey or maple syrup
  • ¼ teaspoon sea salt
For the salad
  • 5 cups arugula
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 small avocado, diced
  • ⅓ cup toasted walnuts
  • sea salt and freshly ground black pepper
  • dollops of pesto or freshly grated parmesan cheese, optional

Directions:

  1. Make the marinated fennel & radishes. In a medium bowl, combine the fennel, radishes, olive oil, lemon juice, honey, and sea salt. Toss and set aside for 5 minutes to marinate.
  2. Make the salad. In a large bowl, toss together the arugula, olive oil, lemon juice, and pinches of salt and pepper.
  3. Assemble the salad with the arugula, marinated fennel & radishes, avocado, and walnuts. Add scoops of pesto or freshly grated parmesan cheese, if desired. Season to taste and serve.

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