Fennel & Walnut Salad with Baby Arugula & Baby Spinach

Salad | August 19, 2016 | By

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New York has been so infuriatingly hot & humid for weeks! I am fine with hot weather but humidity is a disaster! One thing you do NOT want to do is cook. The kitchen’s only joy becomes the fridge!

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But you’ve got to eat so the best thing to make is a FABULOUS salad! Using bright and refreshing ingredients adds to the yum!

Here’s how:

IMG_0519INGREDIENTS:
• 1 bulb fennel
• 1 cup baby arugula
• 1 cup baby spinach
• 1/4 cup walnuts, chopped
• salt & pepper to taste
• 1 tbsp coconut oil
• 1 lime, juiced

DIRECTIONS:
1) Wash, cut, and chop fennel bulb. Set aside.
2) In a large bowl, add baby arugula, baby spinach, fennel, walnuts, salt & pepper, oil, and lime juice. Mix well & serve.

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Serve it with a steak, lamb, salmon, chicken… or have it just as it is! There’s great texture, excellent crunch of the fennel (if you’re not familiar with it, get on it – it’s so GOOD!), the tart “wow” of the lime… it’s a salad that will make you forget about the weather.

Thanks to Michael Gray of Mr. Gray’s Fit Body Formula in England for this recipe, although I’ve tweaked it a bit as I am wont to do. He’s a fabulous trainer who doesn’t need to be in your town to get you in great shape. YEAH!

Annette

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