AVOCADO & FAVA BEAN SALAD

INGREDIENTS

½ cup (125 mL) fresh fava beans, shelled and peeled

1 medium fennel bulb, thinly sliced

1½ cups (375 mL) sunflower sprouts

½ cup (125 mL) cooked chickpeas, drained and rinsed

Extra-virgin olive oil, for drizzling

Juice of ½ small lemon

½ avocado, diced

¼ cup (60 mL) chopped almonds, toasted

¼ cup (60 mL) large shavings of Parmesan cheese

Sea salt and freshly ground black pepper

DIRECTIONS

Prepare a small pot of salted boiling water and a small bowl of ice water. Drop the fava beans into the boiling water and blanch for 3 minutes. Remove the beans and immediately immerse them in the ice water to stop the cooking process. Keep the beans in the ice water long enough to cool completely, about 15 seconds. Drain and place on paper towels to dry.

Thinly slice the fennel (using a mandoline, if you have one). Place the fennel slices in a large bowl with the sunflower sprouts, chickpeas, and fava beans. Drizzle the salad with olive oil and the lemon juice and season with salt and pepper. Toss the salad, then add the avocado, almonds, and Parmesan cheese shavings and gently toss again. Taste and adjust the seasonings.

If you can’t find good, fresh sunflower sprouts, substitute them with any kind of soft baby salad green.

SERVES: 4

VEGAN: Skip the cheese.

GLUTEN-FREE