Grapefruit, Avocado & Fennel Salad
1 small avocado (about 80g of flesh)
1 small grapefruit (about 100g, peeled)
1 bulb fennel (about 250g)
juice 1/2 lime
10g Manuka honey
2 teaspoons extra virgin olive oil
30g watercress
50g rocket
handful fresh flat leaf parsley
Peel the grapefruit and remove all the pith. Separate into segments and halve each segment lengthwise.
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.
Mix the leaves together and line a plate with them. Pile the salad on top and serve.
Nutrition Data per serving
Calories (kcal) 316.7
Carbohydrate (g) 18.4
Protein (g) 4.6
Fat (g) 25.5
Fibre (g) 8.5
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