Arugula Salad w/ Fennel, Avocado & Walnuts - 3:1 Ratio Ketogenic Diet, By Natasha Collins
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Arugula Salad w/ Fennel, Avocado & Walnuts - 3:1 Ratio Ketogenic Diet, By Natasha Collins calories by ingredient
Introduction
Serve with Creamy Mushroom, Fennel and Leek Soup Serve with Creamy Mushroom, Fennel and Leek SoupNumber of Servings: 4
Ingredients
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For the Salad:
3 C Arugula
1/2 C Thinly Sliced Fennel
1 Avocado, Sliced
1 oz Walnuts (14 halves)
For the Vinaigrette:
1 oz Sherry Vinegar
1 T Shallot, minced
1/2 tsp Dijon Mustard
3 oz Walnut Oil
Directions
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