| Cuisine: Mexican | Type: Salad | Serves: 4-6 |
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Source:
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Ingrid Hoffman |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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2 medium Hass avocados 2 tbs. 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 |
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Instructions:
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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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2009-04-19