Name: Insalata di Finocchi e Avocado (Fennel and Avocado Salad) recipe
Ingredients: 3 bulbs fennel, thinly sliced;1 avocado - peeled, pitted, and cubed;2 tablespoons extra-virgin olive oil, or to taste;1 teaspoon ground nutmeg;salt to taste

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Ingredients

3 bulbs fennel, thinly sliced 1 avocado - peeled, pitted, and cubed 2 tablespoons extra-virgin olive oil, or to taste 1 teaspoon ground nutmeg salt to taste

Nutrition Info

119.1 calories carbohydrate: 13.2 g cholesterol: : - fat: 7.4 g fiber: 5.6 g protein: 2.2 g saturatedFat: 1.1 g servingSize: - sodium: 130.1 mg sugar: 0.5 g transFat: : - unsaturatedFat: : -

Directions

Mix fennel and avocado together in a bowl. Stir in oil, nutmeg, and salt, mix until well combined.

Recipe Yield

4 servings

Recipe Note

In this salad, soft avocado goes perfectly with crispy fennel, the sweetness of one complementing the freshness of the other. Adding a dash of nutmeg makes this fragrant blend of flavors even more interesting. An impromptu salad, but one of my favorites.