Arugula Salad w/ Fennel, Avocado & Walnuts - 3:1 Ratio Ketogenic Diet, By Natasha Collins

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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

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Serve with Creamy Mushroom, Fennel and Leek Soup Serve with Creamy Mushroom, Fennel and Leek Soup
Number of Servings: 4


    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


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

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