Serves 4

This cooling, summer-perfect salad brings together the peppery bite of arugula, the delicate bitterness of citrus zest, and the crisp licorice notes of fennel — all balanced with a pop of fresh mint and the brightness of lemon. It’s a simple dish with layered complexity that refreshes and lightly stimulates digestion, thanks in part to the bitter greens and citrus oils. Perfect as a starter or light lunch on a warm day.

Bitter greens like arugula are known to lightly stimulate digestive juices, supporting appetite regulation and nutrient absorption. Citrus zest contains flavonoids that support liver detox pathways and antioxidant defenses. This recipe celebrates summer with both flavor and function.

Ingredients (organic/biodynamic):

• 3 c. arugula, loosely packed
• 1 small fennel bulb
• 1 medium orange
• Juice of 1 lemon
• 1 Tbsp. fresh mint, finely chopped
• Pinch of Celtic Sea Salt®

Instructions:

1. Trim the fennel bulb and shave it very thin using a mandoline or sharp knife.
2. Zest 1 tsp of the orange peel with a microplane, then peel off the skin and white pith. Cut between the membranes to segment the orange.
3. In a large bowl, toss together the arugula, shaved fennel, orange segments, and mint.
4. Drizzle with lemon juice, sprinkle with the orange zest, and add a pinch of salt. Gently toss to combine.
5. Enjoy!