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Keto Fennel Arugula Salad with Lemon Vinaigrette

Yields2 ServingsPrep Time15 minsTotal Time15 mins

Keto Fennel Arugula Salad with Lemon Vinaigrette

 5 oz arugula
 1 small bulb of fennel, washed, stalks removed
 ¼ cup fresh lemon juice (1 large lemon)
 ¼ cup olive oil
 1 tsp oregano
 1 clove of garlic
 ¼ tsp salt
 ¼ tsp pepper
 6 drops organic liquid stevia

Finely mince the garlic.


Add garlic, oregano, salt, pepper, and stevia to a small mixing bowl.


Pour in the lemon juice.
Note: Before cutting the lemon, roll it on the counter with slight pressure. This will break the cell walls and release more juice. Cut in half and juice into mixing bowl, catching any seeds.


While slowly drizzling in olive oil, whisk vigorously and continually while adding to the mixing bowl and set aside.


Slice the fennel bulb thinly.


Toss the arugula and fennel and top with salad dressing.

Nutrition Facts

Serving Size 1

Servings 2

Amount Per Serving
Calories 308
% Daily Value *
Total Fat 28g44%
Total Carbohydrate 12g4%

Net Carbohydrate 8g3%
Dietary Fiber 4g16%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.