Arugula Lemon Salad


As the days get warmer, your body naturally wants lighter, cooler food to maintain balance. This recipe is a light, arugula salad with wonderful flavours of dill, fennel and paprika. Quick and easy to make - but it looks and tastes like you spent hours on it ;-)


  • 6 cups arugula
  • 1 cup cucumber, thickly sliced
  • 1 cup fennel, finely sliced
  • 1/4 cup fresh dill, chopped
  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • fresh ground sea salt

Tips & Nutrition

Fennel is one of my favourite ingredients. It adds a distinct, almost sweet flavour to your meal. It contains a good amout of fibre, vitamin C and potassium. 


Combine the olive oil, lemon juice, garlic powder and paprika in a bowl and whisk to combine or in a jar with a lid and shake to combine.

On a large, shallow bowl or dish, arrange the arugula and top with cucumber and fennel. Sprinkle with dill. Dress the salad lightly with the dressing you made in the first step and grind some fresh sea salt to taste on top.



Leona Dimen / August 23, 2016

Love the idea of "Cut a cucumber lengthwise, carve out the seeds to make a little "boat" and fill it with salsa." idea, Kim!! Can't wait to try this! Mmmm!...Thanks!

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