Zesty fennel salad

Light, fresh and full of flavour, this salad is one of my favourite ways to use fennel. The combination of citrus, herbs, healthy fats and crunch works beautifully alongside grilled chicken, salmon or other protein-rich additions, but it’s equally lovely served on its own as a lighter lunch.

Serves

• 2–3 as a side

Ingredients

For the salad

• 1 fennel bulb, finely sliced

• 1 orange, peeled and segmented

• 1 little gem or romaine lettuce, chopped

• 1/2 avocado, sliced

• Small handful of fresh dill

• 2 tbsp pine nuts

For the dressing

• 2 tbsp extra virgin olive oil

• 1 tbsp lemon juice

• 1 tbsp orange juice

• 1 tsp Dijon mustard

• 1 tsp honey

• Salt and black pepper, to taste

Method

Step 1

Thinly slice the fennel using a sharp knife or mandoline and place it into a large bowl.

Step 2

Add the orange segments, lettuce, avocado, dill and pine nuts.

Step 3

In a small bowl or jar, whisk together the olive oil, lemon juice, orange juice, Dijon mustard, honey, salt and pepper.

Step 4

Pour the dressing over the salad and toss gently to combine.

Step 5

Serve immediately. Delicious alongside grilled chicken, fish or your protein of choice.