Fennel and Avocado Salad


Total time: 35m
Preparation Time: 35m

Servings
For 4 people


Nutritional Information

Contains 312 Kcal, 5g Protein, 10g Carbohydrates, 27g Fat


Ingredients

  • 0.5 tsp. raw sugar
  • 1.5 tbsp. Water
  • 50 g mixed seeds, e.g. organic mixed seeds
  • 1 avocado, cut into cubes
  • 1 tbsp. honey
  • 0.75 tsp. salt
  • 3 tbsp. balsamic vinegar
  • 4 tbsp. olive oil
  • a little pepper
  • 100 g rucola (rocket)
  • 2 fennel (approx. 350 g), cut into 5-mm-wide strips

  • Boil the honey, sugar and water in a wide-bottomed pan without stirring. Add the kernel & nut mix, reduce the heat, simmer for approx 1 1/2 mins., occasionally agitating the pan, until the kernels and nuts are hazelnut brown, tip immediately onto baking paper, leave to cool, break into fragments.
  • Combine the balsamic and oil, season. Arrange the rocket, fennel and avocado on the plate, drizzle over the sauce, scatter over the honey kernels and nuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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