Photo: Anna Pelzer
Fennel, Avocado, and Mint Salad Recipe
6 ingredients
6 servings
openrecipes
This flavorful salad, given to us by Neal Harden of New York City raw-food restaurant Pure Food and Wine, proves that healthy, raw food can be tasty too. The...
Estimated Nutrition (whole recipe, rough)
409
Calories
5g
Protein
36g
Fat
24g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 2 medium ripe Hass avocados
- 1/4 cup fresh mint leaves, finely chopped
- 1/4 cup fresh Italian parsley leaves, finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes