1 tablespoon olive oil
2 teaspoons lemon juice
1/2 teaspoon salt, plus more to taste
1 avocado, peeled, pitted, and chopped
1 bulb fennel, trimmed and sliced as thinly as possible
1/4 cup thinly sliced red onion, rinsed and patted dry
Freshly ground black pepper, to taste (optional)
Salad leaves (optional)
In a medium bowl, whisk together oil, lemon juice and 1/2 tsp. salt. Add avocado and toss to coat. Add the fennel and red onion and toss to coat. Season with black pepper. Can be served as a salad on its own or on top of salad leaves.
Knowing where my veg comes from is important to me. Chemical free veg is important to me. Local and seasonal veg is important to me. I have supported Frith Farm for many years now and Frith has supported my healthy diet in return.
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