Fennel, Avocado, and Rocket Salad with Lemon-Caper Vinaigrette

Chef

Cookbook

Balanced Raw

Published by Fair Winds

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This image courtesy of Glenn Scott Photography

This salad is light and simple, and perfect for cleansing. Rocket, also known as arugula, has antifungal, antiviral, and antibacterial properties; boosts the immune system; and is full of vitamins and minerals. The peppery leaf gets along famously with buttery avocado and licorice-like fennel. The vinaigrette stores nicely in airtight glass for up to 5 days in the refrigerator.

Serves2

CostInexpensive

Easy

Make Ahead RecipeYes

Recipe CourseAppetizer, Side Dish

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Raw, Soy Free, Tree Nut Free, Vegan, Vegetarian

MealDinner, Lunch

Type of DishFirst Course Salad, Salad

Ingredients

2 tablespoons (17 g) capers
2 tablespoons (28 ml) lemon juice
2 small cloves garlic
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon (4 g) fresh parsley leaves
1 tablespoon (15 g) raw tahini paste
2 tablespoons (28 ml) white wine vinegar
1 tablespoon (15 ml) water
1 large fennel bulb, ends trimmed, and shaved very thin with a mandoline or sharp knife
3 cups (60 g) rocket (arugula)
1 avocado, peeled, pitted, and cut into small cubes
Mandoline or sharp knife
Blender
Large Mixing Bowl

Instructions

To make the dressing, in a Vitamix or other high-speed blender, combine all the dressing ingredients and blend on high for 30 seconds. Set aside.
To make the salad, in a large mixing bowl, toss fennel, rocket, avocado, and dressing. Serve immediately.