Avocado, Fennel and Orange Salad with Balsamic Vinaigrette


1 small bulb of fennel
1 bunch arugula, washed and dried
2 medium avocados, peeled, pitted and sliced
2 oranges, all pith removed and cut into segments
1 red onion, cut into fine rings
1 cup snow pea sprouts, firmly packed
2 tablespoons pine nuts, toasted
For Dressing:
1 clove garlic, crushed
1/2 cup extra virgin olive oil
1 tablespoon balsamic vinegar


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