| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 210 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 359 mg |
Reviews
I liked the flavor of everything. Can’t go wrong with avocado. I did find it kind of disheartening that I had to pay $4 for arugula, and the only kind they had was organic ( not that there is anything wrong with that), $3 for fennel. I did like that it was quick and easy to make.
Don’t know how or why so many people are sooo uptight about this recipe. I mean how can you go wrong with fennel, arugula, and avocado? Are you all jealous of her somehow? So what if she’s a little bit perky…who cares? And why take it out on this simple little salad that tastes great! Scheez!! Everybody needs to take a chill pill!!
I used celery instead of fennel and 1/2 baby spinach, 1/2 arugula. It was still good. My girlfriends were impressed that lemon juice and olive oil made such a good dressing. I’d make this again if I had the ingredients onhand, but wouldn’t make a special trip to the store for it.
I didn’t like this salad or the show. She is too perky and tries too hard. Latin cusine is so great and flavorful. You are not representing it well. The music and you are loud and annoying. I love your culture and I am sad Food Network decided to air this mess. I won’t be watching.
Can we clone Ina and give her a Spanish accent?
Oh yeah, even though you are a beautiful woman, your shirts are way too tight and your hair should be pull back. Just my two cents.
Can we clone Ina and give her a Spanish accent?
Oh yeah, even though you are a beautiful woman, your shirts are way too tight and your hair should be pull back. Just my two cents.
Foodnetwork should give us the chance to rate “cero” on a recipe/program. First of all, this is not Latino Cousine approach, not even close to it. But most important when she prepares and puts the recipe for everybody to copy, shouldn’t have mistakes so big as to ignore the onions…that’s stupid, what should we do with them, put them on the trash or save them for the next crappy recipe?
I like salads, but can’t never make a good one at home until now.
I made this salad for my family and everyone raved about it. Even my 12 year old son couldn’t wait to try the fennel (surprised me!)and loved the combination of unique flavors.
Why do people give the recipe 5 stars if you have to change/add/substract ingredients? This was nothing special. I will not recommend this recipe. This is not Latino cooking. Ingrid is annoying. Why does she says listo/done everytime she finishes a simple task? and baby this and that…aggghhh! I though she was going to scream AAAaaRRRRRRRRRRiba!! at any minute. What a mess.
I am 100% Latina and this show is not! Food Network needs a REAL Latino show! And by the way, we don’t eat gourmet latino style food!
I won’t make it again. It’s fine. But, hey, can we turn down the music on the show please? It’s loud and disconcerting.