Fennel Salad with Peaches and Avocado
by Adrianna Adarme on Aug 1, 2016
This Fennel Salad recipe with peaches and avocado only requires a mandolin to make this light, yet filling summer salad. (Recipe Credit: Adrianna Adarme of Fresh Tastes).
- Course
- Entree
Ingredients
- 2 bulbs fennel, halved and center removed
- Juice from 1 orange
- Juice from 1 lemon
- 1 tablespoon olive oil
- Salt
- Freshly ground pepper
- 2 tablespoons shelled pistachios, finely chopped
- ½ peach or nectarine
- ½ avocado, sliced
Instructions
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Definitely start this salad with removing the center bit of the fennel. I find it super biter and not so pleasant. Using a mandolin or a sharp knife, slice the halved fennel bulbs very thinly. Transfer to a medium bowl (or in my case, a baking dish that I used to serve).
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In a small bowl, whisk together the orange juice, lemon juice, olive oil, a few pinches of salt and pepper. Pour it over the fennel and toss. Give it a taste and add a bit more salt to your liking (I added about a teaspoon more).
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Toss in the pistachios and peach or nectarine. Top with the avocado. Garnish the avocado with salt and a fennel frond if you’re feeling fancy.
