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This fava bean and avocado salad pairs healthy fats from the avocado with protein and fiber from the beans to create a well-rounded lunch.

 

INGREDIENTS
« cup fresh fava beans, shelled and peeled 1 medium fennel bulb, thinly sliced 1« cups sunflower sprouts « cup cooked chickpeas, drained and rinsed Extra-virgin olive oil, for drizzling Juice « small lemon « avocado, diced ¬ cup chopped almonds, toasted ¬ cup large shavings of Parmesan 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 in the ice water to stop the cooking process. Keep 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 mandolin, if you have one). Place the fennel slices into a large bowl with the sunflower sprouts, chickpeas, and fava beans. Drizzle the salad with olive oil, the lemon juice, and season with salt and pepper. Toss the salad, then add the avocado, almonds, and Parmesan shavings and gently toss again. Taste and adjust seasonings.
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