Crisp Lemon Fennel Arugula Salad with Avocado
Fresh arugula salad with paper-thin fennel and radishes marinated in lemon and olive oil, topped with creamy avocado and toasted walnuts. Bright, herbaceous, and crunchy with optional pesto dollops for richness.
Ingredients
- 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
- ¼ teaspoon pink Himalayan salt
- 5 cups arugula
- 1 small avocado, diced
- ⅓ cup walnuts
- pink Himalayan salt(optional)
- freshly ground black pepper(optional)
- pesto, dollops(optional)
Instructions
- 1
Combine thinly sliced fennel and radishes in a small bowl.
- 2
Add olive oil, lemon juice, honey, and salt to the fennel mixture. Toss to coat evenly and set aside to marinate.
- 3
In a large salad bowl, combine arugula, olive oil, and lemon juice. Toss gently to coat the leaves.
- 4
Add diced avocado and walnuts to the arugula and toss to distribute evenly.
- 5
Arrange the marinated fennel and radishes on top of the arugula mixture.
- 6
Season with salt and freshly ground black pepper to taste.
- 7
Add dollops of pesto if desired.
Tips
Marinate fennel and radishes separately before combining with arugula to preserve the greens' texture.
Slice fennel and radishes paper-thin using a mandoline for even marinating and tender bites.
Toss arugula gently to avoid bruising delicate leaves.
Good to Know
Arugula salad best consumed immediately. Store marinated fennel and radishes separately in airtight container refrigerated up to 24 hours.
Slice fennel and radishes up to 4 hours ahead, covered. Prepare marinade and store separately. Assemble salad just before serving.
Serve at room temperature. Pair with crusty bread and light white wine.
Common Mistakes
Over-marinate arugula to avoid wilting—dress only when ready to serve
Use room temperature ingredients to avoid salad becoming cold and texturally dull
Omit pesto if serving to those with tree nut or dairy allergies