Arugula Avocado And Fennel Salad Recipes

ARUGULA, FENNEL, AND AVOCADO SALAD

Arugula, Fennel, and Avocado Salad image

A delicious, tasty and very easy salad!

Provided by Life on Merlin

Time 15m

Number Of Ingredients 7

Ingredients

6 cups of arugula
4 cups of thinly sliced fennel
1-3/4 cups of avocado
1/3 cup of lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon Salt
2 tablespoons of shredded Parmesan cheese

Steps:

Combine the arugula, fennel, avocado, lemon juice, olive oil and salt.
Serve topped with Parmesan cheese

Nutrition Facts : ServingSize 1 serving, Calories 76 kcal, Carbohydrate 8 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 308 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 4 g

ARUGULA-FENNEL SALAD

Arugula-Fennel Salad image

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Provided by chrissiek

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Steps:

Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g

ARUGULA, FENNEL, AND APRICOT SALAD

Arugula, Fennel, and Apricot Salad image

Provided by Jeanne Kelley

Categories Salad Side Picnic Vegetarian Low Cal High Fiber Backyard BBQ Healthy Low Cholesterol Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 tablespoons white balsamic vinegar
2 tablespoons minced shallot
3 tablespoons extra-virgin olive oil
1 5-ounce container arugula leaves
1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds
6 large apricots, pitted, sliced
1/4 cup unsalted natural pistachios

Steps:

Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Place arugula, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve.

ARUGULA, AVOCADO AND FENNEL SALAD

Arugula, Avocado and Fennel Salad image

Provided by Ingrid Hoffmann

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 medium Hass avocados
2 tablespoons lemon juice (from about 1/2 lemon)
1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
1/2 small red onion, thinly sliced
8 cups arugula, washed, dried, and any long or tough stems removed
1/2 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.
Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.

FENNEL AND AVOCADO SALAD

Fennel and Avocado Salad image

Provided by Pierre Franey

Categories salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 small bulbs fresh fennel
2 firm, ripe unblemished avocado
1/2 cup lemon juice
2 small red onions, about 1/2 pound
2 tomatoes, as red and ripe as possible, cored
6 tablespoons red-wine vinegar
3/4 cup corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon hot dried red pepper flakes
4 teaspoons finely chopped fresh coriander, optional

Steps:

Trim off and discard stems of the fennel. Trim off and discard the outer tough skin. Cut the fennel into quarters. Cut the quarters crosswise into thin slices. There should be about 1 1/2 cups. Put in a mixing bowl.
Peel the avocados and cut them in half, removing and discarding the pits. Cut the halves lengthwise into quarters. Cut the wedges crosswise into 1/2-inch pieces. There should be about 4 cups. Add this to the bowl. Add lemon juice and toss to blend.
Cut the onions lengthwise in half. Cut each half crosswise into very thin slices. Break the slices into individual pieces. Add to the bowl.
Cut the tomatoes lengthwise in half. Cut each half into eight crosswise pieces. Add to the bowl.
Add the vinegar, oil, salt, pepper, pepper flakes and coriander. Toss and serve.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 33 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 624 milligrams, Sugar 6 grams, TransFat 0 grams

ARUGULA, FENNEL AND ORANGE SALAD

Arugula, Fennel And Orange Salad image

Provided by Florence Fabricant

Categories easy, lunch, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 bunches arugula, well rinsed and dried
1 cup slivered fresh fennel bulb
2 navel oranges, in segments
3 tablespoons fresh orange juice
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

Remove the heavy stems from the arugula and place the leaves in a salad bowl. Add the fennel and orange segments and toss together.
Beat the orange juice and mustard together. Beat in the oil and pour the dressing over the salad. Season with pepper and toss.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 71 milligrams, Sugar 10 grams, TransFat 0 grams

GRAPEFRUIT, AVOCADO AND FENNEL SALAD

Grapefruit, Avocado and Fennel Salad image

Categories Salad Vegetarian Grapefruit Orange Avocado Fennel Arugula Fall Bon Appétit

Yield Serves 8

Number Of Ingredients 14

Ingredients

1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon minced peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon oriental sesame oil
2 large pink grapefruits, peel and white pith removed
1 pound fennel bulbs, trimmed, cut into paper-thin slices
2 large avocados, halved, pitted, peeled, cut into thin slices
2 cups arugula

Steps:

Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper.
Using sharp knife, cut between membranes of grapefruits to release segments.
Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.

ARUGULA SALAD WITH AVOCADO CITRUS VINAIGRETTE

Arugula Salad with Avocado Citrus Vinaigrette image

This is one of those recipes that takes all of about 10 minutes to prep, but comes off as fancy and sophisticated. Great salad if you want to show off while entertaining guests. For a main meal option add grilled salmon or chicken.

Provided by foodfidelity

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 16

Ingredients

1 avocado - peeled, pitted and diced
¼ cup chopped red onion
2 tablespoons fresh lime juice
2 tablespoons grapefruit juice
2 tablespoons rice wine vinegar
½ teaspoon ground black pepper
½ teaspoon sea salt
¼ cup olive oil
1 tablespoon honey
3 tablespoons chopped cilantro
1 leaf fresh mint, chopped
1 leaf fresh basil, chopped
2 ½ cups baby arugula leaves
2 ounces kalamata olives, pitted and halved
2 ounces cherry tomatoes, halved
2 tablespoons freshly shaved Parmesan cheese, or to taste

Steps:

Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 13.7 g, Cholesterol 1.8 mg, Fat 25.4 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 501 mg, Sugar 5.5 g

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