Fennel Avocado Salad [KETO]

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    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).


    Fennel Avocado Salad [KETO]
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    Rating: 5
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    Fennel Avocado Salad [KETO]
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    Servings Prep Time
    4servings 15minutes
    Servings Prep Time
    4servings 15minutes
    Ingredients
    Ingredients
    Servings: servings Units:
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    Instructions
    1. Gather the ingredients.
    2. In a medium to a large bowl, whisk together the oil, lemon juice, and salt. Set aside.
    3. Cut the avocado in half lengthwise.
    4. Twist the two halves so they "pop" apart.
    5. 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!).
    6. Use the tip of the knife to cut the avocado into slices or cubes—carefully cutting through the flesh, but not through the peel.
    7. 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!
    8. Toss to coat the avocado with the dressing, mashing some of the avocado into the dressing, if you like.
    9. 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).
    10. Cut the bulb in half lengthwise and lay the halves cut-side-down on a cutting surface.
    11. Slice crosswise as thinly as possible (or use a kitchen mandoline).
    12. Add the fennel to the bowl.
    13. Peel and thinly slice the red onion.
    14. Tame its sharp flavor by rinsing the slices in cold water and then patting them thoroughly dry.
    15. Add them to the bowl.
    16. Toss to coat the vegetables evenly with the dressing. Add black pepper and more salt to taste.
    17. If you reserved some fennel fronds, use them as a delicate and tasty garnish.
    18. 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 Facts
    Fennel Avocado Salad [KETO]
    Amount Per Serving
    Calories 158 Calories from Fat 108
    % Daily Value*
    Total Fat 12g 18%
    Total Carbohydrates 14g 5%
    Protein 3g 6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Betty Madden is a young and promising chef. Betty studied Botanical Arts and during her studies she joined a student‘s organization where she fell in love with cooking. Various student activities provided her with an opportunity to get her first job while still on college. She used to cook in a local restourant and after some time she continued exploring practical applications of the knowledge she gained and quickly got in touch with Clever Chef Team. She’s tireless and always eager to expand her culinaty skills.

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