Ingredients

• 1 whole bulb organic fennel, halved, sliced paper thin
• 4 Tbsp(s) fresh organic lemon juice
• 8 cup(s) organic arugula
• 1/3 cup(s) organic extra virgin olive oil
• 1 pinch sea salt
• 2 Tbsp(s) organic, raw apple cider vinegar
• 12 large(s) organic Kalamata olives

• 234 g organic fennel, halved, sliced paper thin
• 16 g fresh organic lemon juice
• 160 g organic arugula
• 70.62 g organic extra virgin olive oil
• 0.2 g sea salt
• 30 g organic, raw apple cider vinegar
• 48 g organic Kalamata olives