Ingredients
- fennel marinade 'dressing':
- 1 1/2 cups fennel bulb, sliced thin
- 1/2 about 1/2 an extra large fennel bulb
- 1 orange, peeled, de-seeded and sliced
- 1 small red onion, sliced thin
- 3 cups organic arugula
- 1/2 avocado, sliced
- 2 Tbsp cider vinegar
- 2 Tbsp olive oil
- 1 tsp agave syrup
- 1 tsp black pepper
- 1/4 tsp salt
- 2 Tbsp lemon juice
- 1 Tbsp Vegenaise
- garnish: fennel fronds, fresh ground black pepper
Preparation
Step 1
Slice all your veggies.
Rub avocado with a bit of lemon juice to preserve color.
Optional: Chop arugula leaves into smaller bits for an easier eating experience.
Place the sliced fennel in a large bowl.
Add vinegar, lemon juice, Vegenaise, salt, pepper and agave syrup.
Toss well until each fennel slice is well coated.
Set aside.
Start plating.
Lay a layer of arugula on the plate.
Lay a circle of avocado spears in a circle around the edges of the plate-on top of the arugula.
Drape a handful of red onion slices over the avocado spears and arugula.
Drizzle a tablespoon or so of olive over top of the salad.
Next, Spoon a nice portion of the marinated fennel on top of the salad.
Place your orange slices on top of the fennel and around the edges of the plate.
Garnish with a few fennel fronds and a lemon slice.
Grind some fresh black pepper on top.
You can drizzle the leftover fennel marinade on top of the salad if you'd like.
Enjoy!