Photo
Prep & Cook time
Ingredients & Amounts
1 large fennel bulb, slice stalks and bulbs into thin strips
1 small jicama, peeled, sliced into 1/3 inch pieces
2 cups fresh arugula
1 ripe avocado, peeled, pitted and sliced
1 large carrot, chopped
Juice from 1 organic lemon
2 Tbsp. extra virgin olive oil
2 Tbsp. spicy mustard
1/4 tsp. lemon zest
4 fresh cilantro leaves, finely chopped
Pinch of sea salt and freshly ground black pepper
3 Tbsp. ground flax seeds
1/4 cup cashews, ground
Directions
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 jicama, avocado and carrot.
4. Drizzle salad with lemon juice, lemon zest, oil, mustard, cilantro, sea salt and pepper. Gently toss to coat.
5. Transfer to serving dishes. Top with ground flax seeds and cashews. Serve at room temperature.
6. Enjoy.
By Amie Valpone
Easy Eats
The Healthy Apple