1/4 cup chopped walnuts 3 avocados: 1 whole and 2 peeled and cut into chunks 1 tablespoon tightly packed fennel fronds (the soft leaves on the stems of a fennel bulb) 1/4 teaspoon sea salt 1/8 teaspoon minced garlic 1 tablespoon freshly squeezed lemon juice 1 tablespoon olive oil 2 tablespoons water 1 head Butter or Boston lettuce 1 cup thinly sliced fennel bulb 1/2 cup red bell pepper, diced 1/4 cup thinly sliced red onion Directions 1. Toast the walnuts in a dry skillet over medium-low heat for 3-4 minutes while stirring frequently; set aside to cool.
2. Scoop out the flesh of the whole avocado and place into a food processor. Add the fennel fronds, salt, garlic, lemon juice, olive oil, and water. Pulse for 10-second intervals for a total of one minute, stopping once or twice to scrape the bowl. Place the avocado cream, covered, into the refrigerator.
3. Gently tear the lettuce into a medium-sized serving bowl. Add the fennel bulb, bell pepper, onion, and walnuts; gently toss to combine. Add the avocado chunks and thoroughly fold in the avocado cream; serve immediately.