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]

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Serves

4

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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
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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.
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