Avocado and fennel salad
Member recipe by freedes
- 100g spinach
- 1 avocado
- 1 small fennel
- 1 tbsp basil pesto
- 2 tbsp balsamic vinegar
- Handful of cashew nuts
- 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.
- Peel and slice the avocado lengthwise. Finely slice the fennel. This will add a slightly liquorice twist.
- Whisk together the basil pesto and balsamic vinegar to make a creamy dressing and drizzle over the salad.
- Garnish with the cashews. Add salt and pepper to taste then serve.