Description
Brighten up winter with a vibrant Shaved Fennel Salad dressed in clementine vinaigrette, offering a refreshing and healthy meal.
Ingredients
Scale
- 4 cups arugula
- 1 bulb fennel
- 1/4 cup olive oil
- 2 tablespoons lemon juice
Instructions
- Start by finely shaving the fennel bulbs using a sharp knife or mandoline. Rinse the arugula gently and segment the clementines, collecting all juices for added flavor.
- In a mixing bowl, combine the freshly squeezed lemon juice with the olive oil. Whisk them together until well blended, creating a vibrant dressing that’s rich and zesty.
- In a large salad bowl, gently toss the arugula, shaved fennel, and segmented clementines. Pour the prepared vinaigrette over the top and mix softly to prevent bruising the delicate greens.
- Transfer your colorful salad to a serving platter. Optional: Garnish with crumbled cheese or creamy avocado for added richness and visual appeal!
Notes
- Substitute arugula with spinach for a milder flavor.
- Use extra virgin olive oil for superior flavor.
- Slice fennel thinly for the best texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2 g
- Sodium: 0 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg