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Avocado Arugula Salad with Basil Lemon Dressing

Avocado Arugula Salad with Basil Lemon Dressing
This Recipe Is:

WebMD Recipe from

  • 1 large
    fennel bulb, slice stalks and bulbs into thin strips
  • 2 cups
    fresh arugula
  • ripe avocado, peeled, pitted and sliced
  • 1 large
    carrot, chopped
  • organic lemon, juiced
  • 2 tablespoons
    blood orange olive oil
  • 1/4 teaspoon
    lemon zest
  • fresh basil leaves, finely chopped
  • 2 tablespoons
    ground chia seeds
  • 1/4 cup
    cashews, ground
    salt and pepper, to taste
  1. Prepare a large ice bath.
  2. Bring a large pot of salted water to a boil. Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain.
  3. Transfer fennel to a large serving bowl; pat dry. Add avocado and carrot and arugula.
  4. Drizzle salad with lemon juice, lemon zest, oil, basil, sea salt and pepper. Gently toss to coat.
  5. Transfer to serving dishes. Top with ground chia seeds and cashews. Serve at room temperature.
Nutritional Information

Makes: 3 servings
  • Calories303
  • Carbohydrates15.7 g
  • Cholesterol17 mg
  • Fat24.5 g
    • Saturated fat4.6 g
  • Sodium159 mg
  • Protein9 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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