Ingredients
- 2 medium Hass avocados
- 2 tablespoons 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
Description
Food Network Invites You To Try This Arugula, Avocado And Fennel Salad Recipe From Ingrid Hoffmann.
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter