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Mediterranean Diet Recipes

Fennel Asparagus, Avocado Salad

A perfect refreshing dish that’s flavorful vibrant and packaged with nourishing ingredients that are balanced and satisfying. Perfect with a grilled fish, or eat it by itself- it’s just a wonderful way to enjoy the seasonal ingredients of spring.

Serves 4-6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately

Ingredients:

  • 2 bulbs of fennel, sliced into 1/2 inch rounds
  • 1 bunch asparagus
  • 2 avocados, large dice
  • 1/4 cup dill, de-stemmed
  • 1 1/2 limes, juiced
  • 1/4 cup pine nuts
  • 1 garlic clove, minced
  • 3 tbsps extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp fresh black pepper

Directions:

  1. preheat broiler to high heat
  2. on two small sheet pans, place your prepped fennel and asparagus. Drizzle with olive oil salt and pepper. Broil for 7-10 minutes, or until browned, and juices have been released from the vegetables.
  3. In the meantime, dice your avocado and add a splash of lime so it doesn’t brown, also prep your dill and remove the stem. Tear into large pieces.
  4. For the dressing, in a mixing bowl add the lime juice, garlic, dash of salt, dash of pepper, and 2-3 tbsps olive oil. Whisk to combine, set aside.
  5. When the fennel and asparagus are cooked, let them cool slightly then dice into large bite sized pieces. Toss in a bowl together with the avocado and dill. Lightly mix and drizzle with dressing, and coat all the veggies.
  6. On medium heat lightly toast the pine nuts in a splash of olive oil and a little salt. When they’re nice and toasted sprinkle them on top of the salad.
  7. Plate to perfection and enjoy!

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