Massaged Fennel Salad with Avocado & Lemon
If you're pressed for time, this quick massaged fennel salad with avocado and lemon is an easy win. It's fresh, crunchy, creamy and zippy!
Ingredients
- 1/2-1 fennel bulb (per your hunger level)
- a few fennel fronds, for the top of the salad
- half an avocado, cubed
- half a lemon, juiced
- zest from 1/2 lemon
- pinch salt
- freshly ground black pepper
Instructions
- First, slice the fennel bulb using a sharp knife. However, to get the thinnest slices, I actually prefer using a mandolin and a glove (I use it for loads of things, like carrots, zucchini noodles, and more). This technique renders the fennel super delicate and easy to eat, as sometimes it can be fibrous otherwise.
- Next, combine the sliced fennel with the lemon, salt and avocado and massage with your hands until the “dressing” is creamy and evenly distributed. This should just take a few seconds.
- Lastly, top with the black pepper, fennel fronds and grated lemon zest. After that, simply serve with your favorite protein, and you’re done!