Fennel and Avocado Salad Recipe

Name: Fennel and Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small bulbs fresh fennel; 2 firm, ripe unblemished avocado; 1/2 cup lemon juice; 2 small red onions, about 1/2 pound; 2 tomatoes, as red and ripe as possible, cored; 6 tablespoons red-wine vinegar; 3/4 cup corn, peanut or vegetable oil; Salt to taste if desired; Freshly ground pepper to taste; 1/2 teaspoon hot dried red pepper flakes; 4 teaspoons finely chopped fresh coriander, optional

Servings: persons

2 small bulbs fresh fennel
2 firm, ripe unblemished avocado
1/2 cup lemon juice
2 small red onions, about 1/2 pound
2 tomatoes, as red and ripe as possible, cored
6 tablespoons red-wine vinegar
3/4 cup corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon hot dried red pepper flakes
4 teaspoons finely chopped fresh coriander, optional

1
Trim off and discard stems of the fennel.
2
Trim off and discard the outer tough skin.
3
Cut the fennel into quarters.
4
Cut the quarters crosswise into thin slices.
5
There should be about 1 1/2 cups.
6
Put in a mixing bowl.
7
Peel the avocados and cut them in half, removing and discarding the pits.
8
Cut the halves lengthwise into quarters.
9
Cut the wedges crosswise into 1/2-inch pieces.
10
There should be about 4 cups.
11
Add this to the bowl.
12
Add lemon juice and toss to blend.
13
Cut the onions lengthwise in half.
14
Cut each half crosswise into very thin slices.
15
Break the slices into individual pieces.
16
Add to the bowl.
17
Cut the tomatoes lengthwise in half.
18
Cut each half into eight crosswise pieces.
19
Add to the bowl.
20
Add the vinegar, oil, salt, pepper, pepper flakes and coriander.
21
Toss and serve.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small bulbs fresh fennel, 2 firm, ripe unblemished avocado, 1/2 cup lemon juice, 2 small red onions, about 1/2 pound, and more.

Yes, Fennel and Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fennel and Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions