Food/ Salad/ vegetarian

Avocado and fennel salad

Rainbow food series – green

2013-03-27 12.00.49

100g spinach
1 avocado
1 small fennel
1 tbsp basil pesto
2 tbsp balsamic vinegar
Handful of cashew nuts

1. Wash and shake dry or drain the baby spinach leaves (wash even if already washed, esp if you are pregnant). Add to a salad bowl.

2. Peel and slice the avocado lengthwise. Finely slice the fennel. This will add a slightly liquorice twist.

3. Whisk together the basil pesto and balsamic vinegar to make a creamy dressing and drizzle over the salad.

4. Garnish with the cashews. Add salt and pepper to taste then serve.

You Might Also Like

2 Comments

  • Reply
    3 Salads You’ll Crave | Organic Gelly
    April 15, 2013 at 4:52 pm

    […] Avocado and fennel salad – myburntorange.wordpress.com Pear, lentil and brussel sprouts salad – thestoryofAandB.wordpress.com Salad in a Glass – afoodiefamily.com [I LOVE GREEN SMOOTHIES. DEFINITELY TRY THIS!!] […]

  • Reply
    Salad with Strawberry, Pineapple and Avocado | Gourmet Dad, Don’t Let The Title Fool You
    April 17, 2013 at 4:43 pm

    […] Avocado and fennel salad (myburntorange.wordpress.com) […]

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: