Basil Avocado Salad

Photo by mahto a.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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