Arugula, Avocado, and Fennel Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 178 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 112 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 5 grams
- Protein
- 2 grams
- Sugar
- 1 grams
- Total: 10 min
- Prep: 10 min
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.