Thinly sliced fennel, creamy avocado, and pungent red onion get coated in an easy dressing to make this quick, easy, healthful and keto friendly salad.

If you have a kitchen mandolin, this is the time to break it out to thinly slice the fennel. If not, don’t worry, a sharp knife will work just fine.

The avocado breaks down a bit and becomes part of the vinaigrette, making a rich, creamy dressing with very little effort.

The smaller you chop the avocado, the more it will mush into the dressing (you can even mash it in, if you like).

[recipe-video]

Fennel Avocado Salad [KETO]

5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Christmas, Dinner, Keto Friendly, Salads, Side Dish, Vegetables
Cuisine American
Servings 4 servings
Calories 158 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 1/2 tsp fine sea salt plus more to taste
  • 1 avocado
  • 1 bulb fennel
  • 1/4 small red onion
  • freshly ground black pepper to taste

Instructions
 

  • Gather the ingredients.
  • In a medium to a large bowl, whisk together the oil, lemon juice, and salt. Set aside.
  • Cut the avocado in half lengthwise.
  • Twist the two halves so they "pop" apart.
  • Remove the pit: either edge it out with a spoon, or smack the sharp blade of a knife into it, twist just a bit a pull it out (just be sure to use caution when then pulling the pit off the blade!).
  • Use the tip of the knife to cut the avocado into slices or cubes—carefully cutting through the flesh, but not through the peel.
  • Then push the peel, as if you're trying to flip it inside-out, over the bowl full of dressing and the slices or chunks will fall right out!
  • Toss to coat the avocado with the dressing, mashing some of the avocado into the dressing, if you like.
  • Trim off and discard the root end and the green stalks of the fennel (if there are some frilly leaves attaches to the stalks, reserve them to use as a garnish, if you like).
  • Cut the bulb in half lengthwise and lay the halves cut-side-down on a cutting surface.
  • Slice crosswise as thinly as possible (or use a kitchen mandoline).
  • Add the fennel to the bowl.
  • Peel and thinly slice the red onion.
  • Tame its sharp flavor by rinsing the slices in cold water and then patting them thoroughly dry.
  • Add them to the bowl.
  • Toss to coat the vegetables evenly with the dressing. Add black pepper and more salt to taste.
  • If you reserved some fennel fronds, use them as a delicate and tasty garnish.
  • Serve the salad immediately, or cover and chill for a few hours—just be sure to cover the surface of the salad directly with waxed paper or plastic wrap to keep the avocado from browning.

Nutrition

Calories: 158kcalCarbohydrates: 14gProtein: 3gFat: 12g
Keyword Avocado, Christmas, Keto Diet, Salad
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