Ingredients Jump to Instructions ↓

  1. 1 1/2 cups dry sun-dried tomatoes (not packed in oil)

  2. 3 medium fennel bulbs, halved lengthwise, cored, and very thinly sliced (about 5 cups)

  3. 1/2 cup Pistachio-Caper Vinaigrette

  4. 2 medium ripe Hass avocados

  5. 1/4 cup fresh mint leaves, finely chopped

  6. 1/4 cup fresh Italian parsley leaves, finely chopped

Instructions Jump to Ingredients ↑

  1. Place the sun-dried tomatoes in a small bowl. Bring a small pot of water to a boil and pour the water over the tomatoes so that they are completely submerged. Allow to soak for 1 hour, then drain and slice into 1/8-inch-thick strips. Combine the sliced fennel and sun-dried tomatoes in a mixing bowl and toss with the vinaigrette. Halve the avocados lengthwise and remove the pits. Peel each half and place it cut side down on a cutting board. Slice into very thin, lengthwise strips. If you’re pressed for time, you can toss all the ingredients together and serve in a salad bowl. For a prettier presentation, layer the avocado slices in a medium bowl, followed by a layer of the fennel salad mixture, and finally some of the fresh herbs. Repeat until all ingredients are stacked in the bowl, ending with a layer of fennel and herbs, about 4 layers of each ingredient. Let the salad sit for half an hour at room temperature to allow the flavors to combine, then scoop onto plates.


Send feedback