one green planet
one green planet

This is a lovely, refreshing, and crisp salad. The combination of arugula, kiwi, fennel, beets, and other fresh veggies is sure to brighten up any meal.

Arugula, Kiwi, and Fennel Salad [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

4

Ingredients

Salad:
  • 2 small Chioggia or Yellow beets, peeled
  • 4 radishes, ends chopped
  • 6 cups baby arugula
  • 6 kiwi, peeled, chopped into bite size pieces
  • 1 small fennel root, white parts, thinly sliced
  • 1/3 cup pistachios, roughly chopped
  • 1/3 cup almonds, roughly chopped
Dressing:
  • Zest of one lemon
  • 3 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/4 cup mint leaves, finely chopped
  • 1 tablespoon finely chopped dill
  • 2 pinches fleur de sel or sea salt
  • Black pepper, to taste

Preparation

To make the Dressing:
  1. In a small bowl, whisk together all the ingredients. Set aside.
To Make the Salad:
  1. Using a mandolin, or very sharp knife, very finely slice the beets and radishes. Stack them up, in batches, and then very thinly slice again, into strips.
  2. Add the arugula to a salad bowl, then mix in 3/4 of the rest of the ingredients.
  3. Drizzle on the dressing, and mix well.
  4. Top with the remaining ingredients for color, then serve immediately.


About The Author

photourl

Nathalie Fraise

See My Recipes

Nathalie is a natural foods chef and nutrition educator, and the creator of the Vanille Verte. The name Vanille Verte comes from her experience growing up on the island of Madagascar. The spice was dominant in her family's kitchen, and so her memories of it are strongly nostalgic. Nathalie's passion lies in creating meals that are not only healthy but also crazy tasty. Her first print cookbook, The Whole Coconut is due out in 2016.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.