Fennel, White Bean, and Arugula Salad: Fresh 15-Minute Delight

A refreshing Fennel, White Bean, and Arugula Salad that balances crisp flavors and nutritious ingredients, making it perfect for a quick meal.

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Prep Time 15

Total Time 15

Servings: 2 servings

Course: Salads

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 bulb Fennel Shave paper-thin for a crisp, slightly sweet crunch.
1 can Cannellini Beans Rinse canned beans.
2 cups Arugula Offers a peppery flavor.

For the Tuna

1 can Tuna (oil-packed) Choose high-quality tuna for richness.

For the Vinaigrette

2 tablespoons Meyer Lemon Juice Use freshly squeezed for best results.
1 tablespoon Champagne Vinegar Can be swapped with white wine vinegar.
2 tablespoons Olive Oil Extra virgin for best taste.

Equipment

Mandoline or sharp knife
Large mixing bowl
Small bowl for vinaigrette

Method

Step-by-Step Instructions

Trim the fennel bulb, removing any tough outer layers and the stalks. Shave fennel into paper-thin slices and set aside.
In a large mixing bowl, combine shaved fennel, rinsed cannellini beans, fresh arugula, and drained tuna. Gently toss to mix.
In a small bowl, whisk together Meyer lemon juice, Champagne vinegar, and olive oil until emulsified.
Drizzle the vinaigrette over the salad mixture. Gently toss to coat.
Plate the salad to showcase its vibrant colors and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 10gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 25mgSodium: 400mgPotassium: 550mgFiber: 6gSugar: 2gVitamin A: 1280IUVitamin C: 14mgCalcium: 80mgIron: 3mg

Notes

Dress salad just before serving to maintain freshness. Consider adding colorful extras like cherry tomatoes for additional taste and appeal.

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