Fennel, Avocado, and Mint Salad Recipe

1. 1

   Place the sun-dried tomatoes in a small bowl.

2. 2

   Bring a small pot of water to a boil and pour the water over the tomatoes so that they are completely submerged.

3. 3

   Allow to soak for 1 hour, then drain and slice into 1/8-inch-thick strips.

4. 4

   Combine the sliced fennel and sun-dried tomatoes in a mixing bowl and toss with the vinaigrette.

5. 5

   Halve the avocados lengthwise and remove the pits.

6. 6

   Peel each half and place it cut side down on a cutting board.

7. 7

   Slice into very thin, lengthwise strips.

8. 8

   If youre pressed for time, you can toss all the ingredients together and serve in a salad bowl.

9. 9

   For a prettier presentation, layer the avocado slices in a medium bowl, followed by a layer of the fennel salad mixture, and finally some of the fresh herbs.

10. 10

    Repeat until all ingredients are stacked in the bowl, ending with a layer of fennel and herbs, about 4 layers of each ingredient.

11. 11

    Let the salad sit for half an hour at room temperature to allow the flavors to combine, then scoop onto plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.