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Arugula, Avocado and Fennel Salad (Ingrid Hoffmann) Recipe

Arugula, Avocado and Fennel Salad (Ingrid Hoffmann) Recipe

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Arugula, Avocado and Fennel Salad (Ingrid Hoffmann)

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Ingredients:

Serving

2 medium hass avocados
2 tbsp lemon juice (from about 1/2 lemon)
1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
1/2 small red onion, thinly sliced
8 cups arugula, washed, dried, and any long or tough stems removed
1/2 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
coarse salt and freshly ground black pepper

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	164.49 Kcal (689 kJ)
Calories from fat	136.87 Kcal
		% Daily Value*
Total Fat	15.21g	23%
Sodium	42.86mg	2%
Potassium	420.99mg	9%
Total Carbs	7.1g	2%
Sugars	1.4g	6%
Dietary Fiber	2.79g	11%
Protein	1.91g	4%
Vitamin C	17.1mg	29%
Iron	1mg	6%
Calcium	96.5mg	10%

Amount Per 100 g
Calories	124.94 Kcal (523 kJ)
Calories from fat	103.95 Kcal
		% Daily Value*
Total Fat	11.55g	23%
Sodium	32.55mg	2%
Potassium	319.75mg	9%
Total Carbs	5.39g	2%
Sugars	1.06g	6%
Dietary Fiber	2.12g	11%
Protein	1.45g	4%
Vitamin C	13mg	29%
Iron	0.8mg	6%
Calcium	73.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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