Tuesday, May 13, 2008

Green Green Salad

I'm always on the look out for a crave-able salad, one I'll actually look forward to eating. This one is crunchy, spicy with different textures and lots of different springy green colors. Also, bonus, it's deliciously low-carb, for those of us who may be restricting our intake.

Green Green Salad

4 oz. baby Arugula
1 cucumber
1 small fennel bulb
1 ripe avocado
1/3 cup fresh squeezed lemon juice
1 1/4 tbsp olive oil
pinch of salt and pepper

Yield: 4 side salads

A fun thing to do with this salad is to cut each vegetable into different shapes. Peel and slice cucumber (I chopped the cuc into little rectangles). Cut fennel bulb into semi-circle slices. Slice and scoop out avocado. Throw all veggies (and some of the fennel top greens if you like) into a bowl. Whisk together lemon juice, olive oil, salt and pepper in a bowl. Toss with salad. Serve.

Yield: 4 sides salads

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