Basil Avocado Salad Recipe

Ingredients – Serves 2

1 large fennel bulb, slice stalks and bulbs into 1/2 inch pieces

2 cups fresh baby arugula

1 ripe avocado, peeled, pitted and sliced

1 large carrot, finely chopped

Juice from 1 organic lemon

2 Tbsp extra virgin olive oil or hemp 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

Method

FILL a large bowl with ice water.

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.

TRANSFER fennel to a large serving bowl; pat dry. Add avocado and carrot.

DRIZZLE salad with lemon juice, lemon zest, oil, basil, sea salt and pepper. Gently toss to coat.

DIVIDE salad between 2 serving dishes. Top with ground chia seeds and cashews. Serve at room temperature.