Nectarine+Fennel Salad

233 faves | 4 recommends
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Sprouted Kitchen
Nutrition per serving    (USDA % daily values)
CAL
570
FAT
141%
CHOL
0%
SOD
6%

Comments

I think celery would be a good sub for fennel if you couldn't find it.
Pamela Salzman   •  5 Jul   •  Report
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Ingredients for 4 servings

1/2-3/4 Cup Cooked Red Quinoa

1 Nectarine

1 Avocado

1/2 Cup Shelled, Roasted Pistachio Nuts

1 Cup Thinly Sliced Fennel

2 Cups Arugula (or lettuce of choice)

1 Small Clove Garlic

1/4 Cup Roughly Chopped Chives

1 Tbsp. Apricot Jam (Honey or Agave will work)

2 tsp. Dijon Mustard

1/3 Cup Fresh Lemon Juice

1/2 Cup Extra Virgin Olive Oil

Pinch Salt/Pepper

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