Cauliflower and fennel salad
Delight in the perfect harmony of roasted cauliflower and fresh fennel, bursting with flavors and textures in this tantalizing salad.
Ingredients:
- ¼ cup extra-virgin olive oil
- 2 teaspoons grated lemon zest
- ¼ cup lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 280g baby arugula
- 2 small fennel bulbs, thinly sliced
- 60g Parmesan cheese, shaved
Instructions:
- Combine oil, lemon zest, lemon juice, salt, and pepper in a large bowl using a whisk. Add arugula and fennel, mix gently. Serve with a garnish of Parmesan and fennel fronds, if preferred.
Summary:
- Calories: 909 kcal
- Fat: 66 g
- Protein: 17 g
- Carbs: 80 g
- Potassium: 3837 mg
- Magnesium: 175 mg