Avocado, chicory and fennel slaw
| Serves: | 6 |
| Cooking Time: | 30 mins soaking time |
| Prep Time: | 30 mins |
Ingredients
- large bulb fennel or 2 small, trimmed
- 2 heads chicory
- 2 sticks celery, thinly sliced
- 2 large avocados, scooped into balls
- 1 tbsp lemon juice
- 300 g Woolworths sheep and goat's milk feta
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper, to taste
- fresh mint, to garnish
- 1/2 cup buttermilk
- 1/2 cup thick mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp honey
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Halve the fennel and soak in cold water for about half an hour, then dry and shave thinly. Slice the chicory lengthways into long shreds.
- Mix the fennel, chicory and celery with the dressing. Check the seasoning. Turn out onto a suitable small platter. Top with the avocado, moisten with lemon juice and season with a little salt.
- Break the cheese over the salad, then drizzle with olive oil. Add a twist or two of pepper and garnish with mint.
You could enjoy this recipe too
Buy the ingredients
Add to Cart