Vegan Fennel Arugula Citrus Avacado Salad
From mystic_river1 14 years agoIngredients
- 1 1/2 cups fennel bulb, sliced thin shopping list
- *about 1/2 an extra large fennel bulb shopping list
- 1 orange, peeled, de-seeded and sliced shopping list
- 1 small red onion, sliced thin shopping list
- 3 cups organic arugula shopping list
- 1/2 avocado, sliced shopping list
- fennel marinade 'dressing': shopping list
- 2 Tbsp cider vinegar shopping list
- 2 Tbsp olive oil shopping list
- 1 tsp agave syrup shopping list
- 1 tsp black pepper shopping list
- 1/4 tsp salt shopping list
- 2 Tbsp lemon juice shopping list
- 1 Tbsp Vegenaise shopping list
- garnish: fennel fronds, fresh ground black pepper shopping list
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.
People Who Like This Dish 5
- Ladybug_MrsJ Ottawa, Canada
- mandymoore Wiggins, Ms
- quaziefly ALL POINTS
- sgilbert555 Swartz Creek, MI
- crazeecndn Edmonton, CA
- mystic_river1 Bradenton, Florida
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments