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🍽️ Fresh Arugula and Fennel Salad

300 kcal · 30 min · 4 servings

Ingredients

• 1 bulb fennel
• 75 g arugula (1 bunch)
• 1 mini cucumber
• 30 g parmesan
• 2 tbsp balsamic vinegar
• 1 tsp honey
• salt
• pepper
• 4 tbsp olive oil

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Remove the hard base.
3. 3. Finely chop the delicate green fennel fronds.
4. 4. Slice the fennel bulb into paper-thin slices using a vegetable peeler or mandoline.
5. 5. Wash the arugula.
6. 6. Dry the arugula thoroughly, for example in a salad spinner.
7. 7. Peel the cucumber.
8. 8. Cut the cucumber in half lengthwise.
9. 9. Remove the seeds with a teaspoon.
10. 10. Dice the cucumber flesh into very small cubes.
11. 11. Shave the Parmesan into thin flakes using a vegetable peeler.
12. 12. Whisk balsamic vinegar, honey, salt, and pepper together in a bowl.
13. 13. Stir the olive oil into the vinegar mixture.
14. 14. Fold the chopped fennel fronds into the vinaigrette.
15. 15. Toss the cucumber cubes into the finished sauce.
16. 16. Toss the fennel and arugula with the sauce.
17. 17. Serve the salad on plates.
18. 18. Top the salad with the Parmesan flakes.
19. 19. Add a little fresh pepper on top.

Nutrition per serving

• kcal: 300
• Protein: 8 g · Fett/Fat: 25 g · Carbs: 9 g