Quick and easy avocado, fennel and grapefruit salad

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The fresh and simple flavours of this salad hit my spot every time. I came across it in Matthew Kenney’s brilliant book Everyday Raw and knew immediately I would love it. Testament to my decisive tastebuds, Ben said he had marked the page out too as one I would like, so I whipped it up for us with sesame seeds on top and it was love at first bite.

The zingy citrus combined with the sweet and clean fennel, and that peculiar sweetness that perfectly ripe avocados have, make it a really interesting little salad, and the best part is it is ridiculously simple to prepare. It relies wholly on its tasty ingredients which need only be well grown and fresh.

Serves 2 as a starter

3 red grapefruits or 5 blood oranges
1 large or 2 small fennel bulbs
2 ripe avocados, peeled and sliced
A sprig of mint
A tablespoon lime juice
A tablespoon rapeseed, hemp or macadamia oil
A pinch of sea salt
Sesame seeds to garnish

Cut the grapefruit or orange segments from in between the pith and put them and any juice in a bowl. Add the avocado and finely sliced fennel. Toss with the salt, oil and lime juice and serve, garnished with mint and seeds.

Super simple and gets gobbled up every time.

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