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Recipe courtesy of Ingrid Hoffmann

Show: Simply Delicioso with Ingrid Hoffmann

Episode: Gone Sailing

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Total:: 15 min
Prep:: 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.

My Private Notes

Name: Arugula, Avocado and Fennel Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
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