Clementine Avocado Salad

Name: Clementine Avocado Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Cuisine: Asian
Ingredients: 1/3 cups Marzetti® Poppyseed Dressing; 1/2 cup almond slices; 1 fennel bulb, sliced thinly; 4 romaine leaves; 2 clementines or seedless tangerines, peeled and separated; 1/2 cup sliced red onion; 2 avocado, peeled, pitted and sliced; 1/2 cup edamame, thawed; Ground pepper

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With carefully arranged fennel, clementine sections, onion, avocado and edamame over a single romaine leaf, this salad looks as good as it tastes.

READY In

28 Minutes

PREP TIME

20 Minutes

COOK TIME

8 Minutes

SERVES

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Ingredients

1/3 cups Marzetti® Poppyseed Dressing

1/2 cup almond slices

1 fennel bulb, sliced thinly

4 romaine leaves

2 clementines or seedless tangerines, peeled and separated

1/2 cup sliced red onion

2 avocado, peeled, pitted and sliced

1/2 cup edamame, thawed

Ground pepper

Directions

Preheat the oven to 350° F. Place the almonds on a tray and toast for 5 to 8 minutes or until the nuts are golden. Cool. Transfer the fennel slices to a small bowl and combine with 2 tbsp. Marzetti Poppyseed Dressing.

Place one romaine leaf on each plate. Arrange the fennel, clementine sections, onion, avocado and edamame on the plate. Drizzle each salad with the remaining dressing. Scatter the toasted almonds and sprinkle with pepper. Serve.