Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, March 29, 2021

Fennel Avocado Salad

One fennel, one avocado, and half a lemon…that’s about all this super satisfying salad takes. A firm, barely ripe avocado will work best.

Cut the stalks from the top of your fennel bulb saving any fronds to add to your salad later.  Remove any wilted or coarse outer layers.  Cut in half, and halves again…quarters are easier to work with…then thinly slice.

Halve the avocado, remove the pit, and cut into quarter inch chunks. Combine the avocado and fennel in a bowl along with the juice from half a lemon, a few pinches of chili flakes, a nice drizzle of your best olive oil, the fennel fronds, and salt to taste. Yum!

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