I love a good salad. Usually I just throw some spinach in a bowl with some olive oil or a quick vinaigrette and call it a night but those times where I put just an ounce of effort into our side salad I find myself wondering why the heck I don’t do it more often.
This is one salad that goes with just about any meat or shines bright all by itself as a light main course. The avocado bumps up the fat content to make this filling and the fennel and apple balance out the richness of the avocado perfectly.
My favorite thing about this salad though has to be the pink peppercorns. They add a nice punch of bite but with an underlying fruity sweetness. They are berries after all.
Plus they add that lovely pink color to the salad which pops against the green arugula. It sort of reminds me of Christmas so be sure to bookmark this recipe for your holiday festivities. It even holds up well so it would be great to make a few hours ahead of when you need it! I threw it together right after lunch and stashed it away until Alex came home for dinner and it was still perfectly crisp. Plus the citrus keeps the avocado from turning brown.
Be sure to take advantage of apple season and make this salad! You won’t regret it!
Apple, Fennel, & Avocado Salad
2015-09-09 06:57:26
Serves 2-3 as a main or 4-6 as a side
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Ingredients
1 large fennel bulb
1 red apple
1 avocado
6 cups arugula
1 tablespoon pink peppercorns
Dressing
4 tablespoons olive oil
1/2 lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon crushed pink peppercorns
Pinch of salt
Instructions
Whisk all of the ingredients for the dressing together until emulsified.
Thinly slice the apple and fennel. I use a mandoline to make this easier. Either cube or thinly slice the avocado as well. Toss the apple, fennel, and avocado with the arugula and the toss with the dressing and serve.
Notes
**If storing for a few hours before eating be sure to sprinkle the avocado with a bit more lemon juice to prevent it from browning.
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