Avocado and fennel salad

2 Min Read

June 10, 2013 By Freedes

Across many African nations, greens are loved as an accompaniment to a staple starch dish such as ugali (white thick polenta) and sukuma wiki (collard greens. In today’s dish, I just wanted to keep it raw and create a somewhat unusual dish. Grab a few greens from the great rift valley… or just get a hold of some baby spinach, and an avocado or two from the avocado tree in the back yard and you are half way there.


100g spinach 1 avocado 1 small fennel 1 tbsp basil pesto 2 tbsp balsamic vinegar

Handful of cashew nuts


1. Wash and shake dry or drain the baby spinach leaves (wash even if already washed, esp if you are pregnant). Add to a salad bowl.

2. Peel and slice the avocado lengthwise. Finely slice the fennel. This will add a slightly liquorice twist.

3. Whisk together the basil pesto and balsamic vinegar to make a creamy dressing and drizzle over the salad.

4. Garnish with the cashews. Add salt and pepper to taste then serve.

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