Arugula Salad w/ Fennel, Avocado & Walnuts - 3:1 Ratio Ketogenic Diet, By Natasha Collins
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
For the Salad:3 C Arugula1/2 C Thinly Sliced Fennel1 Avocado, Sliced1 oz Walnuts (14 halves)For the Vinaigrette:1 oz Sherry Vinegar1 T Shallot, minced1/2 tsp Dijon Mustard3 oz Walnut Oil
1) Prep greens and set aside.
2) Clean, trim and core fennel bulb. Thinly slice.
3) Prepare vinaigrette: Combine sherry vinegar, shallot and mustard. Whisk in walnut oil, gradually until incorporated.
4) In a large bowl, dress arugula and sliced fennel. Toss.
5) Divide arugula and fennel evenly, into four salads.
6) Arrange 1/4 of the avocado slices on to each salad.
7) Arrange 1/4 of the walnuts on to each salad.
Serving Size: Makes 4 Side Salads
2) Clean, trim and core fennel bulb. Thinly slice.
3) Prepare vinaigrette: Combine sherry vinegar, shallot and mustard. Whisk in walnut oil, gradually until incorporated.
4) In a large bowl, dress arugula and sliced fennel. Toss.
5) Divide arugula and fennel evenly, into four salads.
6) Arrange 1/4 of the avocado slices on to each salad.
7) Arrange 1/4 of the walnuts on to each salad.
Serving Size: Makes 4 Side Salads
Nutritional Info Amount Per Serving
- Calories: 310.4
- Total Fat: 31.9 g
- Cholesterol: 0.0 mg
- Sodium: 30.1 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 4.0 g
- Protein: 2.5 g
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