Fennel and Avocado Salad

Name: Fennel and Avocado Salad
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: 2 small bulbs fresh fennel; 2 firm, ripe unblemished avocado; 1/2 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; 3/4 cup corn, peanut or vegetable oil; Salt to taste if desired; Freshly ground pepper to taste; 1/2 teaspoon hot dried red pepper flakes; 4 teaspoons finely chopped fresh coriander, optional

By Pierre Franey

Total Time: About 15 minutes
Rating: 4(12)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 to 6 servings

2small bulbs fresh fennel
2firm, ripe unblemished avocado
½cup lemon juice
2small red onions, about ½ pound
2tomatoes, as red and ripe as possible, cored
6tablespoons red-wine vinegar
¾cup corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
½teaspoon hot dried red pepper flakes
4teaspoons finely chopped fresh coriander, optional

Ingredient Substitution Guide

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Preparation

Step 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 1½ cups. Put in a mixing bowl.
Step 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 ½-inch pieces. There should be about 4 cups. Add this to the bowl. Add lemon juice and toss to blend.
Step 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.
Step 4
Cut the tomatoes lengthwise in half. Cut each half into eight crosswise pieces. Add to the bowl.
Step 5
Add the vinegar, oil, salt, pepper, pepper flakes and coriander. Toss and serve.