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Avocado, cucumber and fennel bulb salad with poppy-seed dressing

Avocado, cucumber and fennel bulb salad with poppy-seed dressing

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Avocado, cucumber and fennel bulb salad with poppy-seed dressing

By TASTE
6 to 8
Easy
15 minutes

Ingredients

  • 2 avocados
  • 8 baby cucumbers, sliced lengthways into 6 to 8 wedges
  • 1 small bulb fennel, very finely sliced
  • 3 T pumpkin seeds, roasted, to garnish
  • Fat-leaf parsley, chopped, to garnish
    • For the poppy-seed dressing, whisk together:

  • 2 T white wine vinegar
  • 6 T extra virgin olive oil
  • 2 t poppy seeds
  • 1 T chopped flat-leaf parsley
  • Sea salt and freshly ground black pepper, to taste
  • 1 Fresh red chilli, finely sliced

Method

Slice the avocados lengthwise into 1 cmwide slices and dredge with dressing to prevent oxidisation.

Arrange on a serving platter, with the baby cucumber and fennel.

Drizzle over the remaining dressing, garnish with roast pumpkin seeds and parsley and serve.