"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Arugula, Avocado and Fennel Salad Recipe

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This recipe for Arugula, Avocado and Fennel Salad, by , is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Holton
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 medium avocados
2 T. fresh lemon juice
1 fennel bulb, cored and very thinly sliced
1/2 small red onion, thinly sliced
8 cups arugula, washed and dried
1/2 c. fresh cilantro leaves
1/4 c. extra virgin olive oil
freshly ground salt and pepper

Directions:
Directions:
halve, pit, peel and slice the avocados and place the slices in a small bowl. Sprinkle with 1 T. lemon juice and toss gently to coat. Add the fennel, onio and the remaining tablespoon of lemon juice and gently toss together.

Place the arugula leaves, cilantro, olive oil and salt and pepper in a large bowl. Add the avacado and fennel mixture and toss together. Serve immediately.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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