Vegan Fennel Arugula Citrus Avacado Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
One of the best salads I have ever had. I am not (yet) a vegan but one never knows. Cannot give up my fish though. This salad goes well as a side for fish. Ingredients:
1 1/2 cups fennel bulb, sliced thin |
*about 1/2 an extra large fennel bulb |
1 orange, peeled, de-seeded and sliced |
1 small red onion, sliced thin |
3 cups organic arugula |
1/2 avocado, sliced |
fennel marinade 'dressing |
2 tbsp cider vinegar |
2 tbsp olive oil |
1 tsp agave syrup |
1 tsp black pepper |
1/4 tsp salt |
2 tbsp lemon juice |
1 tbsp vegenaise |
garnish: fennel fronds, fresh ground black pepper |
Directions:
1. Directions:
2. Slice all your veggies.
3. Rub avocado with a bit of lemon juice to preserve color.
4. Optional: Chop arugula leaves into smaller bits for an easier eating experience.
5. Place the sliced fennel in a large bowl.
6. Add vinegar, lemon juice, Vegenaise, salt, pepper and agave syrup.
7. Toss well until each fennel slice is well coated.
8. Set aside.
9. Start plating.
10. Lay a layer of arugula on the plate.
11. Lay a circle of avocado spears in a circle around the edges of the plate-on top of the arugula.
12. Drape a handful of red onion slices over the avocado spears and arugula.
13. Drizzle a tablespoon or so of olive over top of the salad.
14. Next, Spoon a nice portion of the marinated fennel on top of the salad.
15. Place your orange slices on top of the fennel and around the edges of the plate.
16. Garnish with a few fennel fronds and a lemon slice.
17. Grind some fresh black pepper on top.
18. You can drizzle the leftover fennel marinade on top of the salad if you'd like.
|
|