Recipe courtesy of Ingrid Hoffmann

Arugula, Avocado and Fennel Salad

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

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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