Arugula, Fennel & Sweet Pea Salad

Photography TANGO | Food Styling Nataly Simard | Prop Styling Caroline Simon

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living



Preheat oven to 400°F. Place bread cubes on baking sheet. Bake, stirring halfway through baking time, until toasted, 8 to 10 minutes. Set aside.

In skillet over high heat, toast almonds, stirring constantly, until golden brown, 3 to 4 minutes. Set aside.

In bowl, combine arugula, sugar snap peas, fennel bulb and fronds. Pour Creamy Lemon Dressing over top. Gently mix in avocados. Season with salt and pepper. Sprinkle with reserved croutons and almonds, and pea shoots, if using.


Creamy Lemon Dressing In small bowl, mix 1/4 cup 35% whipping cream, 1/4 cup plain yogurt, 2 tbsp lemon juice, 1 1/2 tbsp Dijon mustard and 1 tbsp lemon zest. Season with salt and pepper. Makes about 1/2 cup.



You can also prepare the croutons in the air fryer. Air-fry at 400°F, stirring halfway through cooking time, for 4 to 6 minutes.

Nutritional facts Per serving: about

  • Calories 365
  • Total fat 27 g
  • Saturated fat 7 g
  • Cholesterol 20 mg
  • Sodium 250 mg
  • Total carbohydrate 22 g
  • Fibre 8 g
  • Sugars 10 g
  • Protein 8 g
  • Iron 2.4 mg
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Lunch & Dinner

Arugula, Fennel & Sweet Pea Salad