How to make it

  • Directions:
  • Slice all your veggies.
  • Rub avocado with a bit of lemon juice to preserve color.
  • Optional: Chop arugula leaves into smaller bits for an easier eating experience.
  • Place the sliced fennel in a large bowl.
  • Add vinegar, lemon juice, Vegenaise, salt, pepper and agave syrup.
  • Toss well until each fennel slice is well coated.
  • Set aside.
  • Start plating.
  • Lay a layer of arugula on the plate.
  • Lay a circle of avocado spears in a circle around the edges of the plate-on top of the arugula.
  • Drape a handful of red onion slices over the avocado spears and arugula.
  • Drizzle a tablespoon or so of olive over top of the salad.
  • Next, Spoon a nice portion of the marinated fennel on top of the salad.
  • Place your orange slices on top of the fennel and around the edges of the plate.
  • Garnish with a few fennel fronds and a lemon slice.
  • Grind some fresh black pepper on top.
  • You can drizzle the leftover fennel marinade on top of the salad if you'd like.

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