Basil Avocado Salad

By mahto

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

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.