Ingredients

Method

• ½ head cauliflower
• 1 bulb fennel
• 12 radishes
• 2 ripe avocados, peeled
• 2/5 cup extra virgin olive oil
• 1 T Dijon mustard
• Sea salt and freshly ground black pepper

Method

Ingredients

eparate the cauliflower into florets and slice into very thin slices. Slice the fennel, radishes and avocados. Arrange the vegetables on 4 plates. Warm the lemon juice, olive oil and mustard in a saucepan. Season and drizzle over the salad.

Per serving: 1233.25kJ, 1.78g protein, 29.48g fat, 31g carbs

TASTE’s take:
This warm, zesty, punchy, fresh-tasting salad goes with anything. Add a few chunks of feta or tuna if you like.

See more recipes featuring avocados here.