Fennel, oranges and avocado salad with herbs and toasted pumpkin seeds

Serves 4

Print

This recipe was added to your favourites! Find it under Recipes > My favourite recipes

Ingredients

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
  • 60 ml (¼ cup) olive oil
  • 15 ml (1 tablespoon) grainy mustard
  • Zest and juice of 1 lemon
  • Salt and pepper
  • 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
  • Labneh or thick yogurt

Preparation

  1. For the vinaigrette, mix all the ingredients and season with salt and pepper.
  2. For the herb and toasted pumpkin seeds salad, mix all the ingredients and season with salt and pepper.
  3. 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.