After a rather indulgent Easter weekend of chocolate, cake, family roast, hot cross buns, more cake and even more chocolate… the whole family felt in need of something a bit lighter and refreshing for lunch. Perusing through the fridge I came across 3 ingredients which gave me the makings of the perfect salad.
One of the essential things to remember when making a salad is texture. Naturally it wants to taste good, but no one like a limp salad. There has to be a bit of a crunch to it to make it interesting. This salad ticks all the boxes; it has a crisp crunchiness from the fennel, a smooth silkiness from the avocado and the Parmesan gives a luscious umami taste. It also very quick and easy to make.
Crunchy avocado fennel and Parmesan salad
Difficulty: easy Serves: 4
2 medium sized fennel
1tbsp olive oil
20-30g shaved Parmesan
sea salt and freshly ground black pepper
Cut the fennel in half lengthways and slice as thinly as possible (reserving any feathery fennel fronds). Place in a bowl.
Halve the avocados, remove the stone and skin and slice. Add to the fennel and squeeze over the juice of a lemon and add the olive oil. Season with a little salt and quite a lot of pepper. Mix well and taste for seasoning. Place on a plate or bowl and cover with the shavings of Parmesan.