Cucumber and Fennel Salad with Avocado

Description

We all know that getting enough variety in our diet is paramount to good health. More variety means more trace minerals and unique plant phyto-compounds which help to protect our cells in powerful ways. Fennel is one of those veggies you may have glanced at and paused, but ultimately left behind for lack of ideas on how to use it. Try this salad by Alexandra Dawson of In My Bowl! A light, raw, simple simple earthy salad perfect for a hot summer day.

Ingredients

At a glance
Salads & Salsas
Makes
4

1 large fennel bulb
2 large cucumbers, cubed medium
juice & zest of 1 lemon
2 tablespoons olive oil
1 ripe avocado, peeled, pit removed, and sliced thin
¼ cup sliced almonds
salt & pepper to taste

Methods/steps

Fennel Bulb Preparation:
Remove the fronds from the fennel bulb stalks, set aside.
Finely chop the fennel bulb’s stalks, set aside.
Cut the fennel bulb in half, cut out the tough core, and finely slice.

Salad Preparation:
In a large bowl, toss fennel fronds, stalks, and bulb with cubed cucumber, lemon juice, lemon zest and olive oil until well combined.
Top with avocado and sliced almonds, then season to taste. Enjoy!

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