This is a lovely salad and also a light main, filling, nutritious and full of different textures and flavors!
For two serving use:
1 medium Florence fennel, sliced
1 avocado, sliced
1 small carrot, grated
A little red cabbage, finely chopped (this is mostly to add a dash of colour, red radicchio would work well too!)
8-10 walnut kernels, crushed
A few drops of lemon juice
Extra virgin olive oil and salt to taste (optional)
Usually I just put the lemon juice on the avocado and the carrots only, and then assemble the salad, and it taste great even without salt or olive oil (avocado and walnuts are full of good fats anyway).
Photos and Recipes by Alessandra Zecchini ©