Recipe courtesy of Ingrid Hoffmann

Arugula, Avocado and Fennel Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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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