Thinly sliced fennel, avocado, and red onion get coated in an easy dressing to make this quick, easy, and healthful winter salad. If you have a 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).
Prep Time: 15 minutes
Cook Time: 00 minute
Ingredients:
- 1 Tbsp. olive oil
- 2 tsp. lemon juice
- 1/2 tsp. salt, plus more to taste
- 1 avocado, peeled, pitted, and chopped
- 1 bulb fennel, trimmed and sliced as thinly as possible
- 1/4 cup thinly sliced red onion, rinsed and patted dry
- Freshly ground black pepper, to taste (optional)
Preparation:
- In a medium bowl, whisk together oil, lemon juice, and 1/2 tsp. salt. Add avocado and toss to coat.
- Add fennel and red onion and toss to coat. Add black pepper and more salt to taste if you like.
Makes 4 servings Fennel Avocado Salad.
