Shaved Fennel Salad with Avocado & Lemon
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Alexandra's Kitchen · by Alexandra Stafford★ 4.8

Shaved Fennel Salad with Avocado & Lemon

NUTRITION · PER SERVING25M COOK
CAL 11%·PRO 11%
CARBS 18G31% OF CAL
7G FIBER0G ADDED0G INTRINSIC2G OTHER8G TOTAL SUGAR
FAT 16G64% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Thinly shaved fennel and asparagus with creamy avocado, currants, and pecorino. Bright, fresh, and elegant with a mix of textures.

sideitaliansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon dried currants
  • splash white balsamic vinegar
  • 2 fennel bulbs, sliced thinly on a mandoline or with a knife
  • 1/4 cup (or more) loosely packed fennel fronds
  • 1/4 lb. asparagus, peeled with a peeler, see notes above or snap peas (100 g) snap peas, stemmed and sliced on the diagonal
  • 1/2 small red onion, thinly sliced
  • 1/4 – 1/2 cup finely chopped parsley
  • 3 tablespoons fresh lemon juice, plus more to taste
  • 2 tablespoons olive oil, plus more to taste
  • salt, I’ve been using Maldon sea salt
  • freshly cracked pepper to taste
  • 1 avocado, thinly sliced
  • Parmigiano-Reggiano cheese or Pecorino Romano, shaved with a vegetable peeler
PREP
25M
SODIUM
383MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.