Clementine Avocado Salad
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
Ingredients
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.
