This salad is spring on a plate. I want to eat it every day for lunch. It’s filling without being too heavy, and it’s healthy while not tasting like cardboard.
And it all started with a squat, little fennel bulb sitting all by its lonesome in my fridge. Wanting to use it before it hit the “squidgy-and-only-good-for-the-stock-pot” stage, I figured put it in a salad.
Originally, I had intended to make a classic fennel, avocado and citrus salad using blood oranges, but I think my blood orange supply dried up last week. Then I found this delicious Strawberry Avocado Salad with Fennel and Mint recipe from The Aesthete and The Dilettante.
Her dressing is decidedly more complex and nuanced in the flavor profile department, but my quick vaguely vinaigrette-ish dressing works in a pinch if you don’t have honey.
Strawberry, Avocado and Fennel Salad with Mint Ginger Dressing, makes one very large salad meal or two starter salads
(adapted from The Aesthete and The Dilettante)
1/2 ripe avocado, cut into cubes
4 or 5 small/medium strawberries, washed, hulled and quartered
1/2 small fennel bulb, outer leaves removed, stem trimmed and sliced into thin strips
1 large handful watercress, or other green of your choice
1 Tbs. extra virgin olive oil
1-2 tsp. lime juice
zest of half a lime
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. grated ginger
1 Tbs. fresh mint, minced
1. Combine olive oil, lime juice, lime zest, salt, pepper, ginger and mint in a small container (I used an old iced tea bottle). Mix well and allow to sit while you assemble the salad.
2. Place the watercress on a plate. Top with the fennel, strawberries and avocado. Pour over the dressing and finish with extra salt and pepper to taste.