Avocado Citrus Fennel Arugula Salad

 

 

Avocado Citrus Fennel Arugula Salad

For Salad:

12 cups baby arugula, or spinach; mixed spring greens

1 large fennel bulbs cone #4

1 cucumber Cone #4

1 large avocado diced

1 large orange

2 large blood oranges

1 large ruby grapefruit

1/4 cup pine nuts or Walnuts

1/3 cup grated parmesan cheese violife cone #1

2 tbsp fresh chopped dill

For Lemon Vinaigrette:

1/4 cup lemon juice, freshly squeezed; 2 to 3 lemons

2 T apple cider Vinegar

1/4 cup extra virgin olive oil

salt and pepper

1 tbsp dijon mustard

1 tbsp honey, or maple syrup

1 tbsp fresh chopped dill

Instructions

Preparing the Ingredients:

Prep the fennel first Grab cone #4 and slice the fennel very thinly.

Next, prepare the citrus. Cut the fruit in half,then cut into sections.

Thinly slice the cucumbers and set into a bowl.

Toasting the Pine Nuts:

To toast the pine nuts, simply preheat a medium frying pan over medium heat and add in the pine nuts.

Let them toast until they are well browned and aromatic, tossing them occasionally so the nuts don’t burn. Remove the nuts from the pan into a small bowl and set aside.

Making the Lemon Dressing:

Squeeze the juice of 2 to 3 lemons into a bowl and strain out the pulp and seeds. You’ll need ¼ cup for the dressing.

In a large measuring cup, measure out the olive oil and combine with the lemon juice. Add in the mustard, honey (or maple syrup), salt, pepper, and fresh dill.

Give it all a vigorous whisk and that’s it!

Assembling the Salad: