Fennel, Red Cabbage and Avocado Salad

Name: Fennel, Red Cabbage and Avocado Salad
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 6
Cuisine: International
Ingredients: 300g red cabbage; 1 cored fennel; 2 cooked beetroot; 2 tbspns dried cranberries; 2. large avocados; 9 tbspns Olive oil; 3 tbspns clear honey; 2 tspns mustard; 4 tspns lemon juice; to taste salt and freshly ground black pepper; ½ cup pecan nuts (optional)

Over a year ago 3,131 views

Prep: 15 mins

Cook: 480 mins

Serves: 6

Starter

Ingredients

300g red cabbage
1 cored fennel
2 cooked beetroot
2 tbspns dried cranberries
2. large avocados
9 tbspns Olive oil
3 tbspns clear honey
2 tspns mustard
4 tspns lemon juice
to taste salt and freshly ground black pepper
½ cup pecan nuts (optional)

Accompaniment

Description

It is always useful to have a quick salad that can be made in advance when it seems that you are constantly cooking for the next meal.

Method

1
1. Slice all the salad ingredients. Peel if necessary.
2. Pre-heat the oven to 200C/ 400 F/ Gas mark 6. Place the pecan nuts on an oven tray and roast for about 10 minutes or until golden.
3. Combine the sliced cabbage, fennel, beetroot and cranberries together.
4. Gently mix in the avocado.
5. Combine all the dressing ingredients together and pour over the salad.