Mixed Green and Herb Salad with Fennel Radish Tomato and a Spicy Ginger Soy Avocado Purée
This is a simple mixed green and herb salad that’s really flavorful.
Baby beet laves
Fennel (root and leaves)
White wine vinegar
Honey (or sugar)
Start by washing and selecting your greens and herbs. Next, thinly slice your fennel root and radishes, and place them in a bowl of water and lemon juice until you’re ready.
For the avocado purée, mash (or blend) avocado until it’s smooth, then stir in a few drops of soy sauce (not too much), very finely minced ginger, lemon juice, white wine vinegar, cayenne pepper, salt, and black pepper.
Make a simple vinaigrette by whisking together olive oil, white wine vinegar, salt, and pepper.
Lastly, finely slice some tomato, then arrange your salad anyway you like, and finish with your avocado, and vinaigrette.