Wednesday, February 14, 2007

Lunch Sunday 11 February - Avocado, Grapefruit & Fennel Salad


Avocado, Grapefruit & Fennel Salad
1 small avocado (about 100g)
1/2 small grapefruit (about 100g)
1 medium bulb of fennel (about 250g)
handful coriander leaves
juice 1/2 lime
2 teaspoons extra virgin olive oil
10g Manuka honey
100g mixed leaves
Peel the grapefruit and remove all the pith. Separate into segments.

Peel & pit the avocado and slice lengthwise.

Trim and slice the fennel lengthwise. Separate into ribs.

Pick the coriander leaves from the stems - you want a good handful.

Gently combine all ingredients.

Make a dressing by dissolving the honey in the lime juice. Add the olive oil, season with salt & pepper and mix well. Pour over the salad and allow to stand for 20 minutes or so at room temperature so the flavours can develop.
Line a plate with the mixed leaves and mound the salad on top.
Serves 1
Nutrition Data per serving
Calories (kcal) 343.3
Carbohydrate (g) 18.7
Protein (g) 4.9
Fat (g) 28.2
Fibre (g) 9.0

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