Description
A fresh and satisfying salad featuring peppery arugula, tender spinach, crisp fennel, and crispy white beans, all tossed in a creamy lemon-dill hummus dressing.
Ingredients
4 cups baby arugula, washed
4 cups baby spinach, washed
1 red onion, thinly sliced
1 small fennel bulb, thinly sliced
1/4 cup fresh dill
1/2 cup sliced almonds
2 cans cannellini beans, drained and rinsed
1/2 cup hummus
1/2 cup water, or as needed for consistency
1/4 cup lemon juice
3 tablespoons fresh dill
2 teaspoons garlic powder
1 teaspoon salt
Black pepper, to taste
Instructions
- Whisk together the hummus, lemon juice, fresh dill, garlic powder, salt, and black pepper in a small bowl. Gradually add water until the dressing is smooth and pourable.
- Toss the drained and rinsed cannellini beans with a few tablespoons of the dressing until well coated.
- Preheat the air fryer to 400°F. Spread the beans in a single layer and cook for about 8 minutes, shaking halfway through, until crispy. Let cool slightly.
- Thinly slice the red onion and fennel, and prepare the fresh dill.
- In a large bowl, combine the baby spinach and arugula. Add the onion, fennel, and crispy beans.
- Drizzle the remaining dressing over the salad and toss gently to combine.
- Top with sliced almonds and extra dill before serving.
Notes
Swap almonds with walnuts or sunflower seeds for a different texture.
Add grilled tofu or chickpeas for extra protein.
Include sliced apples or dried cranberries for a touch of sweetness.
Adjust lemon juice for a stronger citrus flavor.
Store dressing in the refrigerator for up to 4 days.
Keep beans separate to maintain crispiness; reheat in air fryer if needed.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Air Fryer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
