arugula, avocado and fennel salad

arugula, avocado and fennel salad

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  • medium Hass avocados

  • 2 tablespoons lemon juice (from about ½ lemon)

  • 1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced

  • ½ small red onion, thinly sliced

  • 8 cups arugula, washed, dried, and any long or tough stems removed

  • ½ cup fresh cilantro leaves

  • ¼ cup extra-virgin olive oil

  • Coarse salt and freshly ground black pepper


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.


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