Avocado, chicory and fennel slaw with mint and feta

Avocado, chicory and fennel slaw with mint and feta

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • Carb Conscious Health conscious Meat-free
  • 30 minutes, plus 30 minutes’ soaking time
  • Iona Sauvignon Blanc 2019

Ingredients

  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes

Comments