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Fennel, Avocado, and Mint Salad Recipe

See full recipe on: Chow



Ingredients

1 1/2 cups dry sun-dried tomatoes (not packed in oil)
3 medium fennel bulbs, halved lengthwise, cored, and very thinly sliced (about 5 cups)
1/2 cup pistachio-caper vinaigrette
2 medium ripe hass avocados
1/4 cup fresh mint leaves, finely chopped
1/4 cup fresh italian parsley leaves, finely chopped

Nutrition 6 servings

Per Serving % Daily Value
Calories 182
Fat 10g 16%
Carbs 22g 7%
Protein 5g 10%
Fiber 10g 41%
Cholesterol
Sodium 435mg 18%
     
Fat
Carbs
Protein

Preparation






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