• Inspired Recipes

    Avocado, Fennel, & Shaved Red Onion Salad

    April 7, 2020 /

    There are endless fad diets you can follow, and depending on who you talk to, each person has their own idea of which works best, but let’s face it- most of these diet plans are pricey, difficult to follow, or lack in realistic long term commitment, which could backfire in the end.

    Personally, I have always been a firm believer in a “well- rounded” diet and eat the “not so good for you” options in moderation so I can still enjoy what I am in the mood for, had leftover in the house, looked fresh in the grocery store, or had great reviews on the menu of a restaurant I am dining in.

    In allowing myself the luxury of eating a heavier meal on occasion, I do my best to combat my cravings for the remainder of that day or the next with something a bit lighter, and so, I always have my eyes and ears open for light lunch recipes that rise above the basic and monotonous tossed green salad (grilled chicken optional).

    One recipe I have found to be light, satisfying, and delicious is my Avocado, Fennel, & Shaved Red Onion Salad, which is perfect this time of year when Avocados are ripe and often times on-sale.

    The best part of this recipe is that the ingredients lend themselves to a homemade guacamole, which is a perfect way to re-purpose any leftovers. Simply mash the avocado, lemon juice, and red onion with fresh cilantro, salt, pepper, crushed chili flakes, and a touch of blended oil and you are all set with your dip. Just add salt-free corn chips or fresh vegetable sticks for a fresh, nutritious, and healthy snack!

    2.94 from 16 votes
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    Avocado, Fennel, & Shaved Red Onion Salad

    Course Salad, Side Dish
    Cuisine American, Italian, Mexican
    Keyword avocado, fennel, lemon, salad, side salad, vegan, vegetarian
    Prep Time 15 minutes
    Servings 4

    Ingredients

    • 4 Ripe Avocados Pitted and Sliced Lengthwise into 1/2 Inch Pieces
    • 1 Fennel Bulb Cored and Sliced Thinly
    • 1/4 Red Onion Shaved Thinly
    • 1/4 Fresh Lemon Juice From
    • 1/4 Cup Blended Oil (Olive/Canola Blend)
    • 2 Cups Baby Spinach Leaves
    • Salt & Pepper To Taste

    Instructions

    1. Remove stalk from Fennel and remove outer layer, cut in half and remove core from the bottom of the plant. Slice thinly and add to a mixing bowl

    2. Remove ends and outer layer from the red onion and cut in half. Cut in half a second time and make small shaved knife cuts. Add 1/4 of the onion to your mixing bowl

    3. Cut Avocado in half and remove pit. Cut each side into 1/2 inch slices and add to a mixing bowl (try to handle the avocado as little as possible to avoid a mushy final product)

    4. Drizzle oil, lemon juice, salt, and pepper over the main ingredients and gently toss together until well combined. Taste for seasonings or additonal lemon juice. Serve room temperature over a bed of Baby Spinach

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  • Original Creations

    Avocado Toast with Fresh Chimichurri & Baby Arugula

    March 10, 2018 /

    Who doesn’t love a good Avocado Toast?

    This is the perfect “go to” brunch option for me when I am looking for something guilt free, but completely satisfying. While the dish itself has the standard two components- toasted bread & fresh Avocado, there are a ton of variations and ways to prepare this- here’s mine!

    I am a big fan of multigrain bread for this particular recipe. It adds a nutty flavor and great texture that really elevates the dish. Pairing this with the creamy Avocado, peppery Arugula, velvety “sunny-side-up” egg, and zesty Chimichurri hits all the marks you are looking for in that perfect bite. 

    I am all about making my recipe accompaniments ahead of time- especially those that can be used for duel purposes throughout the week. This Chimichurri sauce can be used on a variety of things such as grilled shrimp, steaks, chicken, salads, over vegetables-you name it.

    I love making my sauces fresh from scratch and having different uses for the same ingredient is key to making sure none of the delicious product, money spent, or time you put into making it goes to waste.

    With the Chimichurri out of the way, the rest of the dish takes (at the most) 10 minutes to prepare- keep this in mind before grabbing that lifeless bowl of cereal and heading out for your morning commute!

    Avocado Toast with Fresh Chimichurri & Baby Arugula
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    CHIMICHURRI SAUCE
    1. 1/2 Cup Fresh Cilantro
    2. 1/2 Cup Fresh Parsley
    3. 1 Clove Fresh Garlic- Smashed
    4. 1/4 Cup Diced Red Onion
    5. Juice from 1/2 Lemon
    6. Juice from 1/2 Lime
    7. 1/4 Cup Extra Virgin Olive Oil
    8. Salt, Pepper, & Red Pepper Flakes (to taste)
    AVOCADO SPREAD
    1. 1 Avocado (mashed)
    2. Salt, Pepper, Garlic Powder, & Red Pepper Flakes (to taste)
    TOAST
    1. Sliced Multigrain Bread (toasted)
    2. Baby Arugula (small handful)
    3. 1/2 TBSP Butter
    4. 1 Egg
    5. Salt & Pepper (to taste)
    Instructions
    1. FOR CHIMICHURRI: Combine ingredients together well in a mixing bowl- transfer into a blender or food processor and lightly blend until a smooth (but not creamy).
    2. FOR TOAST: Lightly toast bread in an oven or toaster. While the bread is toasting, mash together the Avocado in a mixing bowl and fold in the salt, black pepper, garlic powder, & red pepper flakes and set aside. Place a non-stick frying pan over a medium heat until the pan is hot. Add the pad of butter and let melt (but not brown). Once the butter has melted, crack the egg into the pan. After a moment or so, partially cover the pan so the steam can cook the yolk without the bottom becoming overcooked. Once the clear runny liquid has faded, the egg is cooked through and can come off the flame.
    3. Assemble the finished product by layering on the Avocado spread followed by the Baby Arugula. Top with the fried egg and Chimichurri Sauce. Garnish with fresh cracked black pepper and additional red pepper flakes. Serve warm.
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