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Member recipe

Avocado and fennel salad

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Serves 2

Light, crispy and rich all in one. An Afro Cosmopolitan recipe.

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  • 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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