serves
4-6
prep
15 minutes
cook
2 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
2
minutes
difficulty
Easy
level
Ingredients
- ½ cup almonds
- 4 cups mixed mesclun salad leaves
- 1 pink grapefruit
- 1 large fennel bulb
- 2 tbsp fennel fronds
- 1 large avocado, thinly sliced
Dressing
- 3 tbsp avocado oil
- juice of ½ lemon
- 2 tsp Dijon mustard
- salt and pepper
Instructions
Roughly chop the almonds and add them to a dry skillet pan on a high heat. Toast for a couple of minutes until they start to smell fragrant and set them aside to cool.
Place the salad leaves in a large serving bowl. Skin the grapefruit and remove the white pith and any seeds, chop fruit into small haphazard chunks and add to the bowl. Using a mandolin or potato peeler, finely shave the fennel bulb into the salad bowl. Mix the ingredients together and top with the avocado slices and almonds.
Whisk together the dressing ingredients and drizzle over the salad just before serving. Garnish with the leafy fronds of the fennel and enjoy.
Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby.
Loveday Why is a writer, cook, dancer and coach, offering nutritional and spiritual wellness services from Dunedin, New Zealand. On her blog, , she shares healthy recipes and simple tips for heart-led living.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
