Fennel and Avocado Salad

Ingredients

• 2 small bulbs fresh fennel
• 2 firm, ripe unblemished avocado
• ½ 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
• ¾ cup corn, peanut or vegetable oil
• Salt to taste if desired
• Freshly ground pepper to taste
• ½ teaspoon hot dried red pepper flakes
• 4 teaspoons finely chopped fresh coriander, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    255 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 11 grams dietary fiber; 10 grams sugars; 5 grams protein; 161 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

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

About 15 minutes