Another simple, yet elegant dish.
Just a few Clean ingredients with a lotta flavor packed into a tasty vegetarian salad.
Ya see, I’ve been baking so many holiday cookies that I needed a bit of a break from my stove and decided to create a lighter dish.
Especially after working with all those grapefruit sugar cookies last week.
My mother turned me onto arugula as she always uses it to add some pizazz to her salads. It always looks so pretty, so dainty, so crisp.
After spending time with her this past summer and over the Thanksgiving holiday, she’s hooked me onto this little rocket salad…or so they call it in Italy.
I always wondered why every menu in Italy has rocket salad…
They must really love their arugula over there, huh?
Well, I’m starting to really enjoy it…
It’s got a nice kick to it.
A bit peppery.
A bit spicy.
Enough to dance on your tongue.
So, here’s a pretty vegetarian recipe that’s perfect for an appetizer before you dive into your main dish.
Light n’ fresh.
That’s what this dish is all about.
It’s my fun lil’ rocket salad.
Avocado Arugula Salad with Basil Lemon Dressing
Gluten-Free and Vegan
1 large fennel bulb, slice stalks and bulbs into thin strips