Fennel-Radish Salad

Prep Time: 10

Cook Time: n/a

Servings: 2

::: Ingredients

2 cups arugula or butter lettuce (both are gentler than kale or raw spinach)

3 radishes, thinly sliced (peeled if your gut is sensitive)

1 fennel bulb, shaved thinly

½ ripe avocado, sliced

1–2 tablespoons fresh parsley or cilantro, finely chopped

1 tablespoon extra-virgin olive oil

1–2 teaspoons fresh lemon juice

Pinch of sea salt

::: Instructions

• For dressing, in a small bowl, whisk together olive oil, lemon juice, and sea salt.

• In a large bowl, toss greens and radishes with dressing first.

• Add avocado last and fold in carefully so it stays creamy and intact.

• Finish with fresh herbs on top.
  

::: Notes & Variations

n/a