This is one of my go-to summer salads. Light and fresh, it is filling alone but can also be enjoyed with fish or grilled chicken.
Avocado Fennel Salad (Feeds 2):
1 head of fennel
Extra virgin olive oil
Salt and pepper
1. Thinly slice fennel with mandolin or knife. Put in a bowl and dress with a drizzle of olive oil and lemon juice, salt and pepper, and mix well.
2. Add arugula and lightly toss. If leaves aren’t wet, add a slight amount more oil and vinegar. Plate, add pickled red onions on top.
3. Take 1/2 avocado, thinly slice inside skin, use a spoon, scoop out and place onto each plate. Enjoy!