We had dinner guests a few weekends back (Hi Kim! lol.) and our friend made a fantastic fresh fennel and citrus salad topped with pecans. It was divine! A great intro to spring/summer food.
Since then I’ve been obsessed with this salad. There is so many ways to make it. I’ll feature the citrus version in a few weeks. For today, I thought I’d post a version I made last week for lunch. It was simple and I threw it together in no time. The result was a crunchy and nutrient dense salad that gave me the energy I needed to get me through to dinner.
All it took was…
1/2 chopped avocado
1 handful pecans (option… toast pecans… delish!)
I topped it with a little balsamic vinegar, olive oil and salt. And that was it!
Happy Salad Season!