Strawberry, Fennel, and Arugula Salad

Strawberry, Fennel, and Arugula Salad

We were hoping to plant our garden this week, which would have probably been the earliest we’ve ever planted.  But lo and behold we’ve had really frosty mornings so we’ve decided to wait.  Instead I took advantage of the sunny (but chilly) mornings and have been out doing yard work while Jack does further prep on the garden (more tilling).

Strawberry, Fennel, and Arugula Salad

I’ve been hungry for more of Jesus.  Confession:  I’m a Martha, not a Mary.  Can you tell? I’m very task driven and I don’t like that about myself – but it’s who I am.  So while doing yard work I listened to a podcast of one of my favorite preachers..Steven Furtick from Elevation Church.  Some pre-Easter messages.  He started out talking about the ACT and SAT tests and I’m thinking where is he going with this message?  But he managed to bring it all together and by the time I had 2 flower beds raked out and a wheelbarrow half way full-I was in tears.  His message drove home the truth of what Jesus did for me on the cross and I became a heap of tears.  Just like that.  In all my efforts to reach Him by whatever this task driven girl does, He meets me while raking the heck out of flower beds and I turn into a blubbering mess and a deeply thankful heart. That’s not something I can put on my to do list and check off when done.  I’m so thankful God meets me where I’m at.

Before this weekend commences, I’m asking to bask in His amazing love and grace – in spite of my to-do lists, hectic schedule, Easter egg hunts etc.  Give me more of Jesus.  So in this vein and wanting to simplify, I thought I’d share one of our favorite spring salads with you that you might want to add to your holiday table this weekend.

Strawberry, Fennel, and Arugula Salad

It’s early spring, so bring on the foods that taste, look and smell like spring….namely strawberries.  Strawberry, Fennel, and Arugula Salad is from The Longevity Cookbook by Rebecca Katz.  It tastes like a spring explosion in your mouth.  What else can you expect when mint, fennel and strawberries team up together?  If you’re whole30, or just plain eating clean, you can enjoy this salad with no sweetener in the dressing!  I would venture to say though that it could use more berries than this recipe calls for. Take it up a notch and really celebrate!  You won’t be disappointed!

The fennel bulb was sliced thin with the help of a mandoline.  But you can just as easily slice it thin using a knife.

Strawberry, Fennel, and Arugula Salad


The beautiful organic strawberries I found at a local grocer were so sweet!

Strawberry, Fennel, and Arugula SaladThe fennel was sliced thin with the help of a mandoline.  What?  You don’t have one?  No problem – just use your sharpest vegetable cutting knife and slice away, not your fingers…the fennel.  It’s helpful to slice the fennel in half first, core it,then place the flat side down and slice thin.

Strawberry, Fennel, and Arugula Salad

Toss in the mint and strawberries.

Strawberry, Fennel, and Arugula Salad

You can add the dressing right before serving, or let your family and friends put their own on.  If that’s the case, you might want to double the dressing recipe.  Option to add flecks of goat cheese when you sprinkle the toasted almonds on.  It all comes together quickly and it looks so festive and bright.

Strawberry, Fennel, and Arugula Salad

Enjoy your weekend, dear people.

Happy Easter or Good Pesach (Passover).

Revel in these true stories of God’s redemption.

Thankful to be His,


4 cups lightly packed baby arugula

1 cup thinly sliced fennel

12 strawberries, sliced

2 tablespoons chopped fresh mint

1/4 cup sliced almonds, toasted


2 tablespoons balsamic vinegar

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon grated lemon zest

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil


Toss the arugula, fennel, strawberries, and mint in a large bowl and toss gently to combine.

To make the dressing, put the balsamic vinegar, lemon juice and zest, salt and pepper in a small jar and stir to combine.  Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth.  Place tight fitting lid on jar and shake well.

Drizzle 6 tablespoons of the dressing over salad and toss, right before serving.  Top with toasted almonds.  Put leftover dressing at the table for people to add more if they want.  Option to add crumbled goat cheese.


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