Basil Avocado Salad Recipe
Ingredients – Serves 2
1 large fennel bulb, slice stalks and bulbs into 1/2 inch pieces
2 cups fresh baby arugula
1 ripe avocado, peeled, pitted and sliced
1 large carrot, finely chopped
Juice from 1 organic lemon
2 Tbsp extra virgin olive oil or hemp oil
1/4 tsp lemon zest
4 fresh basil leaves, finely chopped
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 Tbsp chia seeds
1/4 cup cashews
FILL a large bowl with ice water.
BRING a large pot of salted water to a boil. Add fennel and cook for 3 minutes. Drain fennel and immediately submerge into ice bath. Set aside for 3 minutes. Drain.
TRANSFER fennel to a large serving bowl; pat dry. Add avocado and carrot.
DRIZZLE salad with lemon juice, lemon zest, oil, basil, sea salt and pepper. Gently toss to coat.
DIVIDE salad between 2 serving dishes. Top with ground chia seeds and cashews. Serve at room temperature.