Spring has sprung and it is finally acceptable to start thinking about salad. I don’t know about you, but I actively enjoy nurturing what I describe as my “Christmas belly” throughout winter, but as soon as the clocks change and the days are longer, I get the urge to start eating leaves.
In the summer, I’m usually all over my strawberry and asparagus salad, but this fennel and orange salad is also a favourite, either for a light lunch or as a side. I know it’s only spring, but you know.. I’m thinking ahead.
Like most salads it’s really quick and easy to put together too, which is great because, let’s face it, we’d all like a bit more time to spend in the beer garden.
2 big handfuls of leaves (spinach, rocket, watercress, pea shoots)
½ avocado, sliced
½ bulb of fennel, sliced thinly
1 tbsp freshly squeezed orange juice
1 tbsp olive oil
Salt and pepper to taste
Pinch of orange zest
Pinch of feathery fennel fronds (optional)
In a large bowl, combine the freshly squeezed orange juice, olive oil, salt and pepper to make the dressing.
Swirl it around so it coats the sides of the bowl, then add the leaves.
Toss well to ensure all the leaves are covered in the dressing and then transfer the leaves to a plate using salad tongs.
Add the sliced fennel and avocado and sprinkle a little orange zest over the top, along with a few of the fennel’s feathery fronds.
Serve your fennel and orange salad immediately and enjoy!