This raw vegan fennel salad recipe is light and crisp as well as very filling. The base of the salad is arugula, which of course has a ton of vitamins, minerals and antioxidants to keep your immune system strong. Did you know that arugula is also high in folic acid? That’s right all your pregnant moms-to-be…this salad would be wonderful for you and your baby while pregnant. The other all-star in this recipe is fennel, which acts as an excellent source of plant-based iron (aka non-heme iron). Pair it with a vitamin-c rich fruits to increase your iron absorption by up to 30%! You only need a bit of white balsamic vinegar for the dressing, which is a yummy addition, and just makes this dish shine.

This Raw Vegan Fennel Salad Recipe is:

  • plant-based meal
  • very filling
  • only requires one step to make
  • lots of different textures
  • a great idea for lunch or dinner

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Raw Vegan Fennel Salad
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Phase: 3
Serves: 4 servings
  • 2 cups arugula
  • 1 fennel bulb - finely sliced or sliced by a mandolin
  • ¼ cup sliced almonds
  • 2 cups canned white beans - rinsed & drained
  • 2 tbsp white balsamic vinegar
  • salt & pepper to taste
  1. In a large bowl, gently toss all of the salad ingredients together, then add salt and pepper to taste.

Kristin Mataluni

Kristin Mataluni

Head Mom at Silly MommyLuni
Kristin is a mom to three awesome kids and believes in putting her health and happiness at the forefront of her life. Check out some of her thoughts and other recipes at her blog
Kristin Mataluni

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