Arugula Salad with Lemon & Fennel

Arugula Salad with Lemon & Fennel

This easy arugula salad is light and lemony with peppery arugula, marinated fennel, crisp radishes, creamy avocado, and toasted walnuts.

salads / side dishes

Arugula Salad with Lemon & Fennel

This bright arugula salad is one of my favorite simple side dishes. It’s so easy to toss together: marinate thinly shaved fennel and radishes for a few minutes before tossing them with arugula, toasted walnuts, and creamy avocado. And if you have it on hand, a dollop of pesto really takes it to the next level.

With a simple lemon dressing, this salad has the perfect balance of creamy, crunchy, bright, and bitter components. It’s an excellent choice for a weeknight, but it’s good enough to serve as a side salad for a special occasion.

Arugula Salad Recipe ingredients

Arugula Salad Recipe Variations

Like most simple salads, this one is easy to play with. You could:

  • Try using thinly shaved celery in place of the fennel.
  • Add a handful of your favorite fresh herb – mint or parsley would be excellent.
  • Substitute toasted pine nuts or sliced almonds for the walnuts.
  • Top it with a little cheese – crumbled feta or shaved Parmesan are my top picks.
  • Mix in some shaved apple (I love it this way in fall).

The most important thing is to make it to suit your preferences – be sure to taste and adjust!

Arugula Salad with Lemon & Fennel

If you love this arugula salad recipe…

Try making this spring salad, this kale salad, or this quinoa salad next!

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5.0 from 2 reviews

Arugula Salad with Lemon & Fennel

  PrintPrep time 15 minsTotal time 15 mins This easy arugula salad is light and lemony with peppery arugula, marinated fennel, crisp radishes, creamy avocado and toasted walnuts.Author: Jeanine DonofrioRecipe type: SaladServes: 4IngredientsMarinated fennel & radishes

  • 1 small fennel bulb, white part, sliced paper thin*
  • 3 radishes, very thinly sliced
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon honey or maple syrup
  • ¼ teaspoon sea salt

For the salad

  • 5 cups arugula
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 small avocado, diced
  • ⅓ cup toasted walnuts
  • sea salt and freshly ground black pepper
  • dollops of pesto or freshly grated parmesan cheese, optional


  1. Make the marinated fennel & radishes. In a medium bowl, combine the fennel, radishes, olive oil, lemon juice, honey, and sea salt. Toss and set aside for 5 minutes to marinate.
  2. Make the salad. In a large bowl, toss together the arugula, olive oil, lemon juice, and pinches of salt and pepper.
  3. Assemble the salad with the arugula, marinated fennel & radishes, avocado, and walnuts. Add scoops of pesto or freshly grated parmesan cheese, if desired. Season to taste and serve.

Notes*I recommend using a mandolin to slice the fennel paper thin.

Make this vegan by using maple syrup instead of honey.3.4.3177

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  1. khadija from

    This would make a great healthy option for all the very fatty foods available on thanksgiving. the photos are just too amazing!

    Reply ↓

  2. Allyson from

    As far as I’m concerned Thanksgiving is all about the sides, and this one looks fantastic.

    Reply ↓

    • jeanine

      That’s what I think too 🙂

      Reply ↓

  3. Kari from

    With all of this rich holiday food, I’m craving a nice healthy salad like this!

    Reply ↓

    • Siobhan from

      I LOVE THIS SALAD SO MUCH. I’ve never worked with fennel bulbs before, but this salad looked so refreshing and lovely, so I thought I would give it a try. It did *not* disappoint, and I cannot wait to make it again. (I’m working through several of your salad recipes this month, and this is quite possibly my favorite!)

      I made it as a full dinner salad rather than a side, and added diced Trader Joe’s goat cheese gouda, sliced apple, diced balsamic roasted chicken and substituted pistachios for the walnuts. I also added a dollop of pesto as recommended, and dang. This was so perfect, and I am so grateful for your recipes. Thank you, lovely!

      Reply ↓

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