Fennel and Avocado Salad


35m
Preparation/cooking time: ca. 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

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Instructions

  • 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.

Products used in this recipe

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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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