If you're looking for a way to take advantage of the incredible Spring vegetables available at the farmer's market this season, look no further. momme meals Radish, Fennel & Arugula Salad with Curry Vinaigrette takes just a few minutes and is filled with incredible flavors.
Imagine...the bright crispness of shaved radishes and fennel, the sharp bite of arugula, the warmth of curry, the tang of rice vinegar and the mellowness of beautiful avocado oil. Throw in some fresh cut basil and you have heaven on a plate.
Packed with vitamins, minerals, antioxidants, and healthy fats, this salad is an excellent option for pregnant and nursing moms. Fiber. Folate. Vitamin A, C, K. What's not to love? Arugula, avocado oil, and fennel are also some of the fresh whole food ingredients that promote lactation. So eat up mammas!
5 Tablespoons avocado oil (or olive oil)
2 Tablespoons finely chopped shallots
2 Tablespoons rice vinegar
2 Tablespoons chopped fresh basil (extra for garnish)
1/2 teaspoon Madras curry powder
Pinch of salt and pepper to taste
4 cups fresh arugula
4 radishes, sliced paper thin
1 medium fennel bulb, shaved**
In a small bowl combine the dry vinaigrette ingredients.
Mix in the vinegar and then slowly add the avocado oil, stirring continuously until completely combined. Set aside the dressing.
Using a sharp knife or mandolin, finely slice the radishes and fennel.
Place the arugula in a large bowl. Using your hands add the radishes and fennel, separating the pieces so they don't clump in the salad and can be evenly coated with dressing. Cover the spring mix with three tablespoons of vinaigrette, massaging the dressing into the ingredients until they are fully coated.
Plate the salad and top with a bit of fresh basil.
Prep: When working with fennel you want to concentrate your efforts on the bulb, or white portion of the vegetable. To prepare, take a knife and down the middle of the bulb. In the center you will notice a round white core, similar to what you will find in the center of a pineapple. Using a sharp knife make two diagonal cuts to remove the core. Lay the flat side of the bulb on the cutting board and thinly slice.
Tips: Make double the amount of vinaigrette and place the extra dressing in a glass jar to have throughout the week. Avocado oil has a medium-high smoke point making it great for salads, as a dip with any fruit or vegetable, mixed in with grains or used for a quick sauté.
Pairings: Mix the vinaigrette with thin slices of granny smith apples and a few unsulfured raisins. Delicious!!