Best Fennel And Avocado Salad Insalata Di Finocchi E Avocado Recipes

ARUGULA, AVOCADO AND FENNEL SALAD

Arugula, Avocado and Fennel Salad image

Provided by Ingrid Hoffmann

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

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

Steps:

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.

FENNEL AND AVOCADO SALAD

Fennel and Avocado Salad image

Provided by Pierre Franey

Categories salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 small bulbs fresh fennel
2 firm, ripe unblemished avocado
1/2 cup lemon juice
2 small red onions, about 1/2 pound
2 tomatoes, as red and ripe as possible, cored
6 tablespoons red-wine vinegar
3/4 cup corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon hot dried red pepper flakes
4 teaspoons finely chopped fresh coriander, optional

Steps:

Trim off and discard stems of the fennel. Trim off and discard the outer tough skin. Cut the fennel into quarters. Cut the quarters crosswise into thin slices. There should be about 1 1/2 cups. Put in a mixing bowl.
Peel the avocados and cut them in half, removing and discarding the pits. Cut the halves lengthwise into quarters. Cut the wedges crosswise into 1/2-inch pieces. There should be about 4 cups. Add this to the bowl. Add lemon juice and toss to blend.
Cut the onions lengthwise in half. Cut each half crosswise into very thin slices. Break the slices into individual pieces. Add to the bowl.
Cut the tomatoes lengthwise in half. Cut each half into eight crosswise pieces. Add to the bowl.
Add the vinegar, oil, salt, pepper, pepper flakes and coriander. Toss and serve.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 33 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 624 milligrams, Sugar 6 grams, TransFat 0 grams