One unusual ingredient makes this salad anything but ordinary. It’s tart, herby, a touch sweet and it will brighten any dinner. Perfect for a side or add chickpeas or chicken for main meal!
Serves 4 as a side or 2 as a main | Leas than 20 minutes | Vegetarian, vegan and gluten free
- 1 fennel bulb, cut in half and then sliced thin
- 1 green apple, sliced thin
- 1/4 cup craisins
- 2 tbsp chopped almonds
- 1 1/2 tbsp olive oil
- The juice of half a lemon
- 1 tbsp chopped fennel fronds (or sub parsley)
- 1 tbsp agave
- Pinch of sea salt
- Black pepper
- 1/4 tsp Red pepper flakes
- 2 cups arugula
Place the fennel, apple, craisins and almonds in a large bowl. Place the olive oil, lemon juice, fennel fronds, agave, a pinch of sea salt, a few cracks of black pepper and the red pepper flakes in a small bowl. Whisk the dressing together, then pour over the fennel mixture. Add the arugula just before serving and toss to coat. Serve immediately.