Wednesday, 19 September 2012

Delicious raw vegan fennel, orange and avocado salad

A very tasty, whole food, quick and easy new salad to share today! Don't worry, there's a chocolate ganache and strawberry pie recipe coming up soon to compensate for for all this healthiness :-)

Serves 1 as a full meal, or 2-4 as a side dish

  • 1 large fennel bulb, very thinly sliced (use a mandolin if you have one)
  • 2 oranges, peeled and pith removed, halved and segmented 
  • 1 avocado, peeled and roughly chopped
  • 30 grams of rocket (I'm sure more would be tasty too, this was all I had) 
  • 40 grams of currants (or raisins or sultanas, but note these are often coated in vegetable oil if you want to avoid that)
  • 1 spring onion, finely chopped (optional) 
  • salt and pepper to taste
Put all the ingredients in a bowl, mix them thoroughly, and season to taste. There is no separate dressing for this: The oranges, which will give off some of their juice, provide the acid you would usually add in the form of vinegar or lemon juice, the avocado provides the fat in stead of oil. If your avocado is nice and ripe it will partly 'dissolve' and form a creamy dressing together with the orange juice. I didn't have any, but I imagine some chopped toasted walnuts or toasted almond flakes would be very nice with this too!