Description
Arugula Fennel & Smoked Salmon Salad with radish, cucumber, oranges, and avocado topped in a simple orange vinaigrette | Paleo + Gluten Free
Ingredients
Scale
- 4 cups arugula/rocket, loosely packed
- 1 fennel bulb, thinly sliced
- 100 grams smoked salmon, thinly sliced
- 1 avocado, diced
- 1 orange, peeled and cut into slices
- 1/2 cup radishes, sliced
- 1/2 cucumber, diced
- 2 tablespoons orange juice, freshly squeezed
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon dijion mustard
- 1/2 teaspoon honey
- pinch of black pepper
Instructions
- Dressing: Combine all of your dressing ingredients to a small glass or jar and whisk until mixed. If using a jar just screw on the lid and shake. Set aside in the fridge until needed.
- Salad: Add everything to a large salad bowl and toss to combine. Drizzle the dressing on as needed and toss again to coat.
- Serving: Serve immediately and enjoy.
Notes
This makes for two large salads or four small side salads. To cut fennel: Cut off the ends of your bulb including the stalks on the top. Peel off the outer layer if it feels rubbery or grimy. Slice the fennel into thin slices.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 12 g
- Sodium: 526 mg
- Fat: 22 g
- Saturated Fat: 2 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 13 g
- Protein: 14 g
- Cholesterol: 11 mg
Keywords: arugula, fennel, smoked salmon, orange vinaigrette, paleo, gluten free, healthy salad