Fennel Salad with Sweet Peas
Total 10 minutes
Active 10 minutes
Serves 4
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An earthy, bright salad of sliced, raw fennel with fresh blueberries and sweet peas in lemon vinaigrette. Enjoy!
Ingredients
- 2 fennel bulbs (sliced thin; reserve fronds)
- 4 oz sugar snap peas (sliced diagonal)
- 1 shallot (sliced thin)
- ΒΌ cup flat leaf parsley (chopped)
- 1 tbsp fresh lemon juice
- 2 tbsp seasoned rice vinegar
- 2 tbsp olive oil
- fresh ground black pepper
- 1 avocado (sliced)
- 1 cup blueberries
- Romano cheese (for garnish)
Directions
- Add fennel, fennel fonds, sugar snap peas, shallot and parsley to a large mixing bowl
- Toss with lemon juice, seasoned rice vinegar, olive oil and a couple twists of black pepper
- Add avocado and blueberries
- Garnish with Romano cheese and serve immediately