Creamy avocados, juicy mandarins and perfumed fennel bulbs join forces to build an incredibly unique and satiating salad!
What you need:
1 large avocado
1/2 cup mandarins – segmented
1 large bulb fresh fennel
1 small bunch endive leaves
1/4 cup Israeli couscous
1 tsp blue poppy seeds
For the dressing:
2 tbsp extra virgin olive oil
2 tbsp honey
2 tbsp lemon juice
1/4 tsp crushed garlic
Wash, peel and segment the avocado and cut in to large chunks. Immediately dribble a little lemon juice over the cut avocado to prevent it from turning black.
Thinly slice the fennel bulb and stem, while reserving the leaves to top the salad.
Cook the couscous in a large pot of boiling water just like pasta. It will take barely five minutes to cook as you want it al dente. Add a little salt to the water for seasoning, and some oil to prevent it from clumping together.
Combine the ingredients for the dressing in a small mixing bowl and whisk thoroughly.
Toss the leaves and fruit gently with the dressing directly in the serving plate. I like to just gently spoon over the dressing.
Sprinkle some poppy seeds and garnish with the fennel leaves.
Remember to share it with someone you love.