Fennel and Parmesan Arugula Salad

This fennel and parmesan arugula salad is a perfect low-carb, low-calorie option for a healthy and refreshing side dish or lunch. 

Peppery arugula is combined with thinly sliced fennel and shaved parmesan, all dressed with a bright, vibrant lemon vinaigrette.

If you like healthy recipes like Asian chicken lettuce wraps or air fryer salmon, you’re going to love this easy salad recipe!

Fennel and parmesan arugula salad is so simple and you likely have most of the ingredients to make it.  

It’s packed with delicious flavors that will leave a lasting impression and will soon become your favorite side salad.

The combination of crisp arugula, thinly shaved fennel, and tangy citrus vinaigrette are sure to please your taste buds!

Why will you love this recipe? It’s

• Simple
• Healthy
• Citrus-y
• Flavorful
• Fresh
• Satisfying!

Ingredients Needed for Fennel and Parmesan Arugula Salad

• arugula
• parmesan
• small fennel bulb
• lemon juice
• extra virgin olive oil
• cracked black pepper
• kosher salt

Ingredient Substitutions:

Arugula: Baby arugula or regular arugula is the best choice for greens because it has a peppery kick. Mixed greens or spinach would be a great addition to this dish.

Parmesan: While parmesan is my favorite cheese for this recipe, feta, and pecorino romano make a great substitution.

Fennel: If you don’t have a mandoline, you can thinly slice the fennel bulb with a sharp knife. I love to use the fennel fronds for serving.

Cracked Pepper: If you don’t have fresh cracked black pepper, regular ground black pepper works just as well.

Protein: If you’re looking for a full meal with this salad, try it topped with Air Fryer Salmon or chicken.

Dressing: I love this super simple dressing, but feel free to experiment with it by adding Dijon mustard, vinegar, and sliced shallots for an extra crunch!

How to make Fennel and Parmesan Arugula Salad

Step 1:

Use a sharp knife or mandoline to thinly slice the bulb of fennel. Place the sliced fennel and arugula in a large bowl.

Step 2:

In a small bowl, whisk the lemon and olive oil until it’s well combined and pour it over the greens.

Toss the salad to coat evenly and top with the desired amount of salt, pepper, and shaved parmesan cheese.

How to store

This salad is best enjoyed right away but leftovers can be stored in an airtight container in the fridge for a day before the arugula begins to wilt.

If you’d like to prep the salad beforehand, keep the salad dressing in a separate container and toss it with the greens right before serving.

If you give this recipe a try, let us know. And don’t forget to check out our fudgy keto brownies for dessert! Leave a comment and rate it!

Make sure to subscribe to our newsletter and we’ll send you the latest and greatest!