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