Recipe courtesy of Ingrid Hoffmann
Episode: Gone Sailing
Arugula, Avocado and Fennel Salad
Total:
15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Healthy
Total:
15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Healthy

Ingredients

  • 2 medium Hass avocados
  • 2 tablespoons lemon juice (from about 1/2 lemon)
  • 1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
  • 1/2 small red onion, thinly sliced
  • 8 cups arugula, washed, dried, and any long or tough stems removed
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper

Directions

Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.

Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.

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