Shaved Parmesan, Fennel and Avocado Salad
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Ingredients
| 3 tbsp. (45) | olive oil | | 2 tbsp. (30) | lemon juice, freshly squeezed | | 1/2 tsp. (2) | ground white pepper salt to taste | | 1 | md. fennel bulb, cut in half horizontally and cut into paper thin slices | | 1 | avocado | | 1/4 cup (50) | flat leaf parsley | | 1/4 cup (50) | Tre Stelle® Parmigiano Reggiano Cheese shavings |
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Instructions
In a small bowl whisk together olive oil, lemon juice, white pepper and salt; set aside. Peel and slice avocado. Place the fennel slices, avocado and parsley in a medium salad bowl or two individual salad plates. Drizzle with dressing and top with Parmigiano Reggiano shavings.
Makes 2 servings
*Using a vegetable peeler shave slices of Parmigiano Reggiano; set aside or refrigerate until ready to use.
Author's Comments
This recipe was provided by Tre Stelle
For more inspiring recipes visit www.trestelle.ca
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