Description
A refreshing and healthy Low-Carb Citrus-Herb Fennel and Arugula Salad that combines vibrant flavors and textures.
Ingredients
Scale
- 2 cups arugula, washed and dried
- 1 medium fennel bulb, thinly sliced
- 1 cup orange segments (about 2 oranges)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the arugula, sliced fennel, orange segments, cherry tomatoes, red onion, and chopped parsley. Toss gently to mix the ingredients without bruising the arugula.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
- Serve immediately, or let the salad sit for 10 minutes to allow the flavors to meld.
Notes
- For added crunch, include 1/4 cup of toasted walnuts or pecans.
- Substitute grapefruit segments for the orange for a more tart flavor profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg