Description
A vibrant salad featuring baby arugula, ripe avocado, citrus fruits, and crunchy fennel, perfect for any occasion.
Ingredients
Scale
- 12 cups baby arugula (or spinach; mixed spring greens)
- 1 to 2 large fennel bulbs
- 6 medium cocktail cucumbers
- 1 large avocado
- 1 large orange
- 2 large blood oranges
- 1 large ruby grapefruit
- 1/4 cup pine nuts
- 1/3 cup grated parmesan cheese
- 2 tbsp fresh chopped dill
- 1/4 cup lemon juice (freshly squeezed; 2 to 3 lemons)
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 1 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup)
- 1 tbsp fresh chopped dill
Instructions
- Wash the baby arugula thoroughly and pat it dry or use a salad spinner to remove excess water.
- Trim the fennel bulb, removing the outer tough layer and slice it thinly.
- Heat a small skillet over medium heat and add the pine nuts, stirring frequently until golden and aromatic, about 3–4 minutes. Remove from heat.
- Combine freshly squeezed lemon juice, olive oil, Dijon mustard, honey, and salt and pepper to taste in a jar or medium bowl. Whisk until creamy.
- Add arugula, sliced fennel, cucumbers, cubed avocado, citrus segments, toasted pine nuts, and grated parmesan in a large mixing bowl.
- Drizzle the lemon dressing over the salad and gently toss to combine.
Notes
To prepare ahead, chop the vegetables and fruits separately and combine just before serving to retain freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg