Let’s talk about breaking some salad rules. This combo is a little out of the ordinary but packs a flavor punch. Yep, we’re talking about fennel and avocado. Ready to shake up your salad game? Let’s jump in.
Ingredients:
- 1 large fennel bulb, thinly sliced
- 2 ripe avocados, peeled, pitted, and sliced
- 2 tablespoons of lemon juice
- 2 tablespoons of extra virgin olive oil
- Salt and freshly ground black pepper to taste
- A handful of fresh arugula or mixed greens
- 1/4 cup shaved Parmesan cheese (optional)
- 1/4 cup toasted pine nuts or sliced almonds (optional)
Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Begin by thinly slicing the fennel bulb. Place in a large salad bowl. Next, slice the avocados and gently toss them with the lemon juice to prevent browning.
- In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Add the arugula or mixed greens to the bowl with the fennel. Top with the lemony avocado slices. Drizzle the dressing and toss gently.
- Finish the salad by sprinkling shaved Parmesan cheese and toasted nuts over the top for added texture and flavor.
