Rocket, avocado and fennel salad

  • 2 medium Hass avocados
  • 2 tbsps lemon juice (from about 1/2 lemon)
  • 1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
  • 1/2 small red onion, thinly sliced
  • 250g rocket, washed, dried, and any long or tough stems removed
  • 30g fresh coriander leaves
  • 60ml extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
View metric measurements
1) Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tbsp of the lemon juice and toss gently with a rubber spatula to coat.

2) Add the fennel, the onions and the remaining 1 tbsp of lemon juice and gently toss together.

3) Place the rocket, coriander, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.

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