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Tuesday, 16 October 2012

Avocado, Fennel, Cucumber and Orange Salad



I made this salad for dinner tonight.  For this I used the fennel bulb, not the feathery leaves. Its anise flavour went really well with that of the tangy orange and the mellow avocado.Fennel was an acquired taste at first, but I am increasingly drawn to it. It is crisp and fresh tasting and will keep well in the vegetable bin in the fridge for a couple of  days.

I served this salad with floured and fried fillets of fish,


Ingredients:

1 small fennel bulb ( shaved or very finely sliced)
1/2 cucumber ( finely sliced)
1 avocado (sliced)
2 oranges ( peeled and sliced)
1/2 a red onion ( finely sliced)

Dressing:

4 tablespooons of olive oil
2 tablespoonsof white wine vinegar
1 tablespoon of orange juice
salt and pepper to taste

Method:

Arrange the salad ingredients in a shallow bowl or on a platter
Shake the dressing ingredients together
Dribble the dressing over the salad
Toss the salad lightly




 

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