Arugula, Avocado and Fennel Salad

TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
YIELD: 4 to 6 servings
LEVEL: Easy

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
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      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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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on September 01, 2012

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        What a gorgeous, unique salad! Flavor explosion too! I didn't add the cilantro, but otherwise made as-written. We were able to stretch this to a second night by not cutting up the second avocado or dressing half of the arugula until then - the fennel and onion softened slightly in the lemon juice, but we still got the crispy crunch.

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      • on June 25, 2011

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        Tons of flavor. Very easy to make. You'll impress your guests

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