Fennel Avocado Salad
Ingredients of Fennel Avocado Salad
Water 8 cups 2 L Salt 1 tsp. 5 mL Medium bow pasta 2 cups 500 mL Large ripe avocado, cut into 1/2 inch(12 mm) cubes 1 1 Crumbled feta cheese 1/3 cup 75 mL Chopped pitted black olives 1/4 cup 60 mL Olive oil 3 tbsp. 50 mL Red wine vinegar 2 tbsp. 30 mL Lemon juice 1 tbsp. 15 mL Dried oregano 1 tsp. 5 mL Salt 1/4 tsp. 1 mL Pepper 1/4 tsp. 1 mL Olive oil 1 tsp. 5 mL Chopped fennel bulb (white part only) 1 cup 250 mL Garlic cloves,minced (or 1/2 tsp. , 2 mL , powder) 2 2 How to Fennel Avocado Salad
Bring water and salt to a boil in large saucepan. Add pasta. Boil, uncovered, for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain. Transfer to large bowl.
Add next 3 ingredients. Toss.
Combine next 6 ingredients in small bowl. Add to pasta mixture. Toss.
Heat olive oil in small frying pan on medium. Add fennel and garlic. Cook for 5 to 10 minutes, stirring occasionally, until fennel is softened. Transfer to plate. Let stand for 5 minutes. Add to pasta mixture. Toss. Makes about 4 cups (1 L)
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