Simply Leah's Recipe
Spinach, avocado, roasted baby carrots, fennel, pistachios, EVOO & lemon dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Roasting the Carrots
Preheat your oven to 400°F (200°C). Toss the baby carrots with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- 2
Preparing the Fennel
While the carrots are roasting, slice the fennel bulb thinly and set aside.
- 3
Making the Dressing
In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, juice of 1 lemon, salt, and pepper to taste. Adjust seasoning as desired.
- 4
Assembling the Salad
In a large bowl, combine the fresh spinach, sliced avocado, roasted baby carrots, and sliced fennel. Drizzle with the lemon dressing and toss gently to coat.
- 5
Finishing Touches
Top the salad with chopped pistachios for added crunch and flavor. Serve immediately.