April 25th, 2024
Recipes
Arugula Salad with Avocado and Fennel
Valentina P
- Difficulty
•
- Time 15"
Anyone who loves fennel will never stop trying to convert others to love the vegetable as well. The trick here is to slice the fennel paper-thin using a standard vegetable peeler. It makes the anise flavor far more subtle as it intermingles with the arugula greens. Creamy avocado, salty parmesan, and toasted pine nuts round out the flavors alongside a simple dijon mustard vinaigrette. And don't skip the step of toasting the nuts, it brings out the richest flavor. This is a lovely side dish to Pork Tenderloin with Mustard Gravy.
How To MakeDiet Type: Paleo
Shopping List
-
Salad
- 2 cups arugula
- 1 avocado, diced
- 1/2 small fennel bulb
- 33333333/100000000 cup pine nuts
- 1/4 cup parmesan cheese, sliced Dijon Vinaigrette
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon shallot, minced
- 1/2 tablespoon honey (optional)
- 2 teaspoons white balsamic vinegar
- salt and black pepper, to taste
Instructions
- Step 1: Whisk together the vinaigrette ingredients until well combined. Store in the refrigerator.
- Step 2: Place the pine nuts in a dry, wide frying pan over medium heat. Toast until slightly golden and fragrant, about 2 to 3 minutes. Stir frequently to avoid burning. Transfer from the hot pan to a plate to stop the cooking process.
- Step 3: Cut the fennel bulb into quarters and slice it with a vegetable peeler or mandoline to get papery-thin shavings. Finely chop any pieces that cannot be peeled. Set aside. Using the same peeler, slice the parmesan into thin shards.
- Step 4: Combine all salad ingredients to a bowl. Add the vinaigrette, to taste, and toss to coat.
- Serve: Enjoy with extra black pepper on top and any extra vinaigrette on the side.
Nutrition
Anyone who loves fennel will never stop trying to convert others to love the vegetable as well. The trick here is to slice the fennel paper-thin using a standard vegetable peeler. It makes the anise flavor far more subtle as it intermingles with the arugula greens. Creamy avocado, salty parmesan, and toasted pine nuts round out the flavors alongside a simple dijon mustard vinaigrette. And don't skip the step of toasting the nuts, it brings out the richest flavor. This is a lovely side dish to Pork Tenderloin with Mustard Gravy.
How To MakeDiet Type: Low-carb
Shopping List
-
Salad
- 2 cups arugula
- 1 avocado, diced
- 1/2 small fennel bulb
- 33333333/100000000 cup pine nuts
- 1/4 cup parmesan cheese, sliced Dijon Vinaigrette
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon shallot, minced
- 1 teaspoon low-carb granulated 1:1 sugar substitute (optional)
- 2 teaspoons white balsamic vinegar
- salt and black pepper, to taste
Instructions
- Step 1: Whisk together the vinaigrette ingredients until well combined. Store in the refrigerator.
- Step 2: Place the pine nuts in a dry, wide frying pan over medium heat. Toast until slightly golden and fragrant, about 2 to 3 minutes. Stir frequently to avoid burning. Transfer from the hot pan to a plate to stop the cooking process.
- Step 3: Cut the fennel bulb into quarters and slice it with a vegetable peeler or mandoline to get papery-thin shavings. Finely chop any pieces that cannot be peeled. Set aside. Using the same peeler, slice the parmesan into thin shards.
- Step 4: Combine all salad ingredients to a bowl. Add the vinaigrette, to taste, and toss to coat.
- Serve: Enjoy with extra black pepper on top and any extra vinaigrette on the side.
Nutrition
Anyone who loves fennel will never stop trying to convert others to love the vegetable as well. The trick here is to slice the fennel paper-thin using a standard vegetable peeler. It makes the anise flavor far more subtle as it intermingles with the arugula greens. Creamy avocado, vegan parmesan, and toasted pine nuts round out the flavors alongside a simple dijon mustard vinaigrette. And don't skip the step of toasting the nuts, it brings out the richest flavor.
How To MakeDiet Type: Plant-based
Shopping List
-
Salad
- 2 cups arugula
- 1 avocado, diced
- 1/2 small fennel bulb
- 33333333/100000000 cup pine nuts
- 1/4 cup vegan parmesan (store-bought or homemade) Dijon Vinaigrette
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon shallot, minced
- 1/2 tablespoon maple syrup (optional)
- 2 teaspoons white balsamic vinegar
- salt and black pepper, to taste
Instructions
- Step 1: Whisk together the vinaigrette ingredients until well combined. Store in the refrigerator.
- Step 2: Place the pine nuts in a dry, wide frying pan over medium heat. Toast until slightly golden and fragrant, about 2 to 3 minutes. Stir frequently to avoid burning. Transfer from the hot pan to a plate to stop the cooking process.
- Step 3: Cut the fennel bulb into quarters and slice it with a vegetable peeler or mandoline to get papery-thin shavings. Finely chop any pieces that cannot be peeled. Set aside.
- Step 4: Combine all salad ingredients to a bowl. Add the vinaigrette, to taste, and toss to coat.
- Serve: Enjoy with extra black pepper on top and any extra vinaigrette on the side.
Nutrition
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recipe
Arugula Salad with Avocado and Fennel
PT15M 2 cups arugula 1 avocado, diced 1/2 small fennel bulb 33333333/100000000 cup pine nuts 1/4 cup parmesan cheese, sliced 6 tablespoons extra-virgin olive oil 2 tablespoons dijon mustard 1 tablespoon lemon juice 1 tablespoon shallot, minced 1/2 tablespoon honey (optional) 2 teaspoons white balsamic vinegar salt and black pepper, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings
Ingredients:
