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| Fennel and Avocado Salad ~ The contrast between fennel and avocado make this a delightful salad. 2 small bulbs fresh fennel 2 firm, ripe, avocados ½ cup lemon juice 2 small red onions (about ½-pounds) 2 ripe tomatoes 6 tbsp red wine vinegar ¾ cup corn, or (olive oil) ½ pepper flakes, dried 4 tsp cilantro (fresh coriander), chopped fine salt & pepper to taste 1. Trim off and discard the fennel stems. Trim off and discard the tough outer skin. Cut the fennel into quarters. Cut the quarters crosswise into thin slices. Put in a mixing bowl. 2. Peel the avocados and cut them in half, removing and discarding the seeds. Cut the halves lengthwise in half. Cut the wedges into ½-inch pieces. Add this to the bowl. Add the lemon juice and toss to coat. 3. Peel the onions and cut lengthwise in half. Cut each half crosswise into very thin slices. Break the slices into individual pieces. Add to the bowl. 4. Core the tomatoes, then cut each lengthwise in half. Cut each half into 8 crosswise pieces. Add to bowl. 5. Add the vinegar, oil, pepper flakes, cilantro, and salt & pepper to taste. Toss gently...serve. Variation: Serve on a bed of lettuce leaves. |
