Aperol-Fennel Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A crisp salad featuring thinly sliced fennel and peppery arugula, dressed with bright Aperol vinaigrette. This Italian-inspired salad recipe, ready in about 15 minutes, pairs fennel bulb, arugula, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 2 Italian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 1 tablespoon Aperol, 1 tablespoon lemon juice, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified.
  2. Step 2: Slice 1 fennel bulb thinly and combine with 4 cups arugula and 1/4 cup thinly sliced red onion in a large bowl.
  3. Step 3: Pour dressing over salad and toss gently until evenly coated.
  4. Step 4: Serve immediately with 1/4 cup shaved Parmesan cheese on top.

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