| This recipe is liked by 0 person(s). |
Basil Avocado Salad
Nb persons: 2
Yield:
Preparation time:
Total time:
Source:
| Basil Avocado Salad | |
| 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 |
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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.