Fennel and Avocado Salad
Published January 25, 1983
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 small bulbs fresh fennel
2 firm, ripe unblemished avocado
½ cup lemon juice
2 small red onions, about ½ pound
2 tomatoes, as red and ripe as possible, cored
6 tablespoons red-wine vinegar
¾ cup corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
½ teaspoon hot dried red pepper flakes
4 teaspoons finely chopped fresh coriander, optional
Nutritional analysis per serving (4 to 6 servings)
17 grams carbs; 405 calories; 27 grams monosaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 38 grams fat; 8 grams fiber; 625 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off and discard stems of the fennel. Trim off and discard the outer tough skin. Cut the fennel into quarters. Cut the quarters crosswise into thin slices. There should be about 1 ½ cups. Put in a mixing bowl.
- Step 2
Peel the avocados and cut them in half, removing and discarding the pits. Cut the halves lengthwise into quarters. Cut the wedges crosswise into ½-inch pieces. There should be about 4 cups. Add this to the bowl. Add lemon juice and toss to blend.
- Step 3
Cut the onions lengthwise in half. Cut each half crosswise into very thin slices. Break the slices into individual pieces. Add to the bowl.
- Step 4
Cut the tomatoes lengthwise in half. Cut each half into eight crosswise pieces. Add to the bowl.
- Step 5
Add the vinegar, oil, salt, pepper, pepper flakes and coriander. Toss and serve.
Private Notes
Comments
This salad was amazing, even though I did not have onion or cilantro.
Very good: added diced jalapeño.
added olives, feta, parsley and apple - very good