Candida Diet Friendly Fennel Arugula Salad with Lemon Dressing

Crisp, bright, and genuinely satisfying, this shaved fennel and arugula salad is the kind of dish that makes eating clean feel like a treat rather than a compromise. Every ingredient here — from the peppery arugula to the paper-thin fennel and toasted pepitas — is exactly the sort of whole, unprocessed food that supports a candida-conscious approach to eating. The lemon dressing comes together in minutes using olive oil, fresh lemon juice, apple cider vinegar, and a touch of Dijon mustard, giving you bold flavor without any sugar, vinegar blends with hidden additives, or dairy. Apple cider vinegar is a particularly smart choice here, as it's widely favored in this style of eating over conventional vinegars. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden adds a nutty crunch that makes the whole bowl feel substantial enough for a light meal. The fennel fronds get folded right into the salad alongside fresh parsley, so nothing goes to waste and every bite has a little herby freshness. This one serves four and comes together fast, making it an easy weeknight staple you'll want on repeat.

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