Basil Avocado Salad

Basil Avocado Salad

Basil Avocado Salad

Ingredients

  • 1 large fennel bulb, slice stalks and bulbs into 1/2 inch pieces
  • 2 cups fresh rocket and baby spinach salad
  • 1 ripe avocado, peeled, pitted and sliced
  • 1 large carrot, finely chopped
  • Juice from 1 organic lemon
  • 2 Tbsp extra virgin olive 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

Instructions

  1. FILL a large bowl with ice water.
  2. 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.
  3. TRANSFER fennel to a large serving bowl; pat dry. Add avocado and carrot.
  4. DRIZZLE salad with lemon juice, lemon zest, oil, basil, sea salt and pepper. Gently toss to coat.
  5. DIVIDE salad between 2 serving dishes. Top with ground chia seeds and cashews. Serve at room temperature.
https://www.marionpt.com/basil-avocado-salad/
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