Ingredients

Method

• 1 large bulb fennel or 2 small, trimmed
• 2 heads chicory
• 2 sticks celery, thinly sliced
• 2 large avocados, scooped into balls
• 1 T lemon juice
• 300 g Woolworths sheep and goat’s milk Greek feta
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
• fresh mint, to garnish
For the dressing, mix:
• ½ cup buttermilk
• ½ cup thick mayonnaise
• 1 t Dijon mustard
• ½ t honey
• 1 t lemon juice
• 2–3 T mint, finely chopped
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Halve the fennel and soak in cold water for about half an hour, then dry and shave thinly. Slice the chicory lengthways into long shreds.

2. Mix the fennel, chicory and celery with the dressing. Check the seasoning. Turn out onto a suitable small platter. Top with the avocado, moisten with lemon juice and season with a little salt.

3. Break the cheese over the salad, then drizzle with olive oil. Add a twist or two of pepper and garnish with mint.

Cook's note: I love the contrasting tastes and textures, which make a successful salad to enjoy throughout spring.

Browse more salad recipes here.