Chopped Romaine & Sautéed Fennel Salad with Hemp Seeds, Avocado & Miso Dressing
A simple, fresh, and crunchy salad that fills you up with its insanely high-water content, fiber-rich fennel, and hemp seeds for a bit of protein.
Equipment
- cutting board
- Chef's Knife
- Mixing bowls
- measuring cups and spoons
Ingredients
- 1 bulb fennel thinly sliced
- ½ Tbsp olive oil
- juice from 1 lemon
- 2 romaine hearts chopped
- 2 Tbsp hemp seeds
- 1 avocado sliced
- salt and pepper to taste
Miso Dressing Ingredients
- 4 Tbsp miso
- juice of two lemons
- 2 Tbsp olive oil
Instructions
- In a small pan, sautee your fennel with olive oil, salt, pepper, and a squeeze of lemon juice until they are a little tender, but still have some crunch; about 10 minutes
- In a small bowl combine the miso dressing ingredients and then thin with warm water until desired thickness
- Divide romaine hearts among four bowls and top with sautéed fennel, avocado, hemp seeds, and miso dressing
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