Fennel, oranges and avocado salad with herbs and toasted pumpkin seeds
Serves 4
Ingredients
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Fennel, orange and avocado salad
- 1 fennel bulb, thinly sliced
- 2 oranges, peeled with a knife and sliced
- 2 avocados, peeled, pitted and sliced
- Salt and pepper
Lemon and grainy mustard vinaigrette
- 60 ml (¼ cup) olive oil
- 15 ml (1 tablespoon) grainy mustard
- Zest and juice of 1 lemon
- Salt and pepper
Herbs and toasted pumpkin seeds salad
- 60 ml (¼ cup) basil leaves, chopped
- 60 ml (¼ cup) chive, minced
- 60 ml (¼ cup) toasted pumpkin seeds, chopped
- 30 ml (2 tablespoons) olive oil
- Zest of 1 lemon
- Salt and pepper
Garnish
- Labneh or thick yogurt
Preparation
- For the vinaigrette, mix all the ingredients and season with salt and pepper.
- For the herb and toasted pumpkin seeds salad, mix all the ingredients and season with salt and pepper.
- Arrange the oranges, fennel and avocado slices on a serving plate. Drizzle with the lemon and grainy mustard vinaigrette, garnish with dollops of labneh or strained yogurt and top with the herbs and toasted pumpkin seeds salad.
Note
You can also grill the fennel in the oven drizzled with olive oil and seasoned with salt and pepper.
