Field Salad with Fennel and Avocado
Prep: 20min
|
Servings: 8
|
Cook: 5min
Field salad with fennel and avocado is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g field salad
- 1 Avocado
- 1 bulb fennel
- 1 EL pine nuts
- 8 EL olive oil
- lemons
- Salt
Instructions
-
1.
Clean, wash, and drain the field salad. Wash the fennel and slice it into thin strips. Peel the avocado and dice it into small cubes. Toast the pine nuts in a dry pan until golden.
-
2.
Make a vinaigrette by whisking together olive oil, salt, and lemon juice. In a large bowl combine the field salad, avocado, fennel, and toasted pine nuts, then toss with the vinaigrette. Adjust seasoning if needed and serve immediately.
