Basil Avocado Salad
By mahto
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5/5
(1 Votes)
Ingredients
- Serves 2
- 1 large fennel bulb, slice stalks and bulbs into 1/2 inch pieces
- 2 cups fresh baby arugula
- 1 ripe avocado, peeled, pitted and sliced
- 1 large carrot, finely chopped
- Juice from 1 organic lemon
- 2 Tbsp extra virgin olive oil
- 1/4 tsp lemon zest
- 4 fresh basil leaves, finely chopped
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp Barlean's chia seeds
- 1/4 cup cashews
Details
Preparation
Step 1
FILL a large bowl with ice water.
BRING a large pot of salted water to a boil. Add fennel and cook for 3 minutes. Drain fennel and immediately submerge into ice bath. Set aside for 3 minutes. Drain.
TRANSFER fennel to a large serving bowl; pat dry. Add avocado and carrot.
DRIZZLE salad with lemon juice, lemon zest, oil, basil, sea salt and pepper. Gently toss to coat.
DIVIDE salad between 2 serving dishes. Top with ground chia seeds and cashews. Serve at room temperature.
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