Fennel And Avocado Salad Recipes

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ARUGULA, AVOCADO AND FENNEL SALAD

Provided by Ingrid Hoffmann

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8



Arugula, Avocado and Fennel Salad image

Steps:

  • Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.
  • Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.

2 medium Hass avocados
2 tablespoons lemon juice (from about 1/2 lemon)
1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
1/2 small red onion, thinly sliced
8 cups arugula, washed, dried, and any long or tough stems removed
1/2 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

FENNEL AND AVOCADO SALAD

Provided by Pierre Franey

Categories     salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11



Fennel and Avocado Salad image

Steps:

  • Trim off and discard stems of the fennel. Trim off and discard the outer tough skin. Cut the fennel into quarters. Cut the quarters crosswise into thin slices. There should be about 1 1/2 cups. Put in a mixing bowl.
  • Peel the avocados and cut them in half, removing and discarding the pits. Cut the halves lengthwise into quarters. Cut the wedges crosswise into 1/2-inch pieces. There should be about 4 cups. Add this to the bowl. Add lemon juice and toss to blend.
  • Cut the onions lengthwise in half. Cut each half crosswise into very thin slices. Break the slices into individual pieces. Add to the bowl.
  • Cut the tomatoes lengthwise in half. Cut each half into eight crosswise pieces. Add to the bowl.
  • Add the vinegar, oil, salt, pepper, pepper flakes and coriander. Toss and serve.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 33 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 624 milligrams, Sugar 6 grams, TransFat 0 grams

2 small bulbs fresh fennel
2 firm, ripe unblemished avocado
1/2 cup lemon juice
2 small red onions, about 1/2 pound
2 tomatoes, as red and ripe as possible, cored
6 tablespoons red-wine vinegar
3/4 cup corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon hot dried red pepper flakes
4 teaspoons finely chopped fresh coriander, optional

ARUGULA, AVOCADO, AND FENNEL SALAD

Provided by Ingrid Hoffmann

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8



Arugula, Avocado, and Fennel Salad image

Steps:

  • Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.
  • Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.

Nutrition Facts : Calories 178 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 112 milligrams, Carbohydrate 9 grams, Fiber 5 grams, Protein 2 grams, Sugar 1 grams

2 medium Hass avocados
2 tablespoons lemon juice (from about 1/2 lemon)
1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
1/2 small red onion, thinly sliced
8 cups arugula, washed, dried, and any long or tough stems removed
1/2 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

GRAPEFRUIT, AVOCADO AND FENNEL SALAD

Categories     Salad     Vegetarian     Grapefruit     Orange     Avocado     Fennel     Arugula     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 14



Grapefruit, Avocado and Fennel Salad image

Steps:

  • Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper.
  • Using sharp knife, cut between membranes of grapefruits to release segments.
  • Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.

1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon minced peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon oriental sesame oil
2 large pink grapefruits, peel and white pith removed
1 pound fennel bulbs, trimmed, cut into paper-thin slices
2 large avocados, halved, pitted, peeled, cut into thin slices
2 cups arugula

FENNEL, AVOCADO, AND SATSUMA SALAD

A perfect side to an easy weeknight main or a dinner party entree, this easy fennel-and-avocado salad doesn't need a vinaigrette. The bright and juicy segments of satsuma mandarin provide pops of acidity so all that's need to finish the dish is a drizzle of good extra-virgin olive oil.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Salad Recipes

Time 5m

Number Of Ingredients 5



Fennel, Avocado, and Satsuma Salad image

Steps:

  • Arrange fennel, mandarin segments, and avocado on a plate. Drizzle with oil and sprinkle with salt and pepper.

1/2 small fennel bulb, thinly sliced
1 mandarin orange, such as satsuma, tangerine, or clementine, peeled and segmented
1/2 avocado, peeled, pitted, and thinly sliced
Extra-virgin olive oi, for serving
Flaky sea salt and freshly ground pepper, for serving

ORANGE, FENNEL, AND AVOCADO SALAD

Categories     Salad     Fruit     Vegetable     Side     Vegetarian     Quick & Easy     Orange     Avocado     Fennel     Fall     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7



Orange, Fennel, and Avocado Salad image

Steps:

  • Whisk together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add oil, whisking until combined well.
  • Cut peel, including all white pith, from orange. Halve orange lengthwise, then cut crosswise into thin slices. Halve fennel bulb lengthwise, then cut crosswise into very thin slices. Halve, pit, and peel avocado, then cut into 1/2-inch pieces. Toss orange, fennel, and avocado with dressing to combine.

1 1/2 tablespoons white-wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 navel orange
1 fennel bulb (sometimes called anise; 3/4 lb), stalks cut off and discarded
1 firm-ripe California avocado

MELON AND AVOCADO SALAD WITH FENNEL AND CHILE

This sweet-savory, crunchy-creamy dish nods to California summers, when a drive to the market can often end with avocados and melons buckled in the back seat. The recipe is simple, and instantly impressive: It involves little more than scooping out the fresh fruit and topping it with a spicy-sweet pinch of sugar and a drizzle of dressing. Rubbing toasted fennel seeds, red-pepper flakes and lemon zest into sugar and salt helps their floral kick travel far. The salad's balance depends on your melon and avocado, so rely on taste more than measurements here. Adjust the ingredients as needed, until the salad is rich, punchy and bright, bite after bite.

Provided by Ali Slagle

Categories     brunch, dinner, easy, lunch, weeknight, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8



Melon and Avocado Salad With Fennel and Chile image

Steps:

  • In a small skillet over medium-low, toast the fennel seeds and red-pepper flakes, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer them to a cutting board, then smash with a heavy pan until the fennel seeds break apart. (You can also do this using a mortar and pestle.)
  • Transfer the mixture to a small bowl, then add the salt, sugar and 1 teaspoon freshly grated lemon zest. Rub the mixture with your fingers until you smell the lemon.
  • Using a soup spoon, scoop out small spoonfuls of the melon and place them directly on a serving platter. Halve the avocados and remove the pit. Using the soup spoon, scoop out small spoonfuls of avocado and place on top of the melon.
  • Drizzle the fruit with 2 teaspoons lemon juice, then sprinkle with some of the fennel-chile mixture. (Start with half of it, then add more to taste.) Drizzle with the olive oil, then taste and adjust acid (with lemon juice), richness (with oil), and salt and sweetness (with fennel mixture) until it tastes fresh and bright. Serve right away.

2 teaspoons fennel seeds
1/2 teaspoon red-pepper flakes
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon granulated sugar
1 lemon, for zesting and juicing
1/2 medium cantaloupe or honeydew melon (about 2 1/2 pounds), seeds removed
2 ripe avocados
2 teaspoons extra-virgin olive oil, plus more as needed

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