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]
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.
Video
Nutrition
Calories: 158kcalCarbohydrates: 14gProtein: 3gFat: 12g
Tried this recipe?Let us know how it was!
