Arugula, Avocado, and Fennel Salad (Ingrid Hoffmann) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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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