One of the things I like best about summer is getting to enjoy different fruits in turn as they come into season. Never mind chat about air-miles and consideration of environmental impact, nothing beats a first peach in May… except maybe strawberries in June… or cherries in June… or raspberries in July… Of course, the other thing I like best about summer is ice-cream, so things balance out.
For this salad, I’ve heard that fennel is a winter vegetable, but our local greengrocer’s has it marked as coming from the region, so I’m guessing either I thought wrong or things are different in Provence. And podded peas, if you can find them, are definitely a summer thing (though at any other point in the year, just pop some frozen peas in [à la this salad] – honestly, it won’t kill you and does taste good!). Anyway, this is simple and fresh for a sunny summer’s day 🙂 Makes about as much as you’d expect would be made from one fennel bulb so you can decide if you want a small side salad for a family or larger portions for lunch. I can’t remember ever having had fennel before, but the lemon and onion in this salad stop the slight aniseed-flavour of the vegetable from being overpowering, and the avocado mixes slightly to make a creamy dressing. (The picture is half of what it made as I’d eaten before deciding the recipe was worth keeping.)
1 tbsp olive oil
2 tsp lemon juice
1/2 tsp salt
1 avocado, peeled, pitted, and sliced
1/2 (red) onion, sliced finely
(handful freshly podded peas)
1 bulb fennel, trimmed and sliced finely
(bunch of torn mint leaves)
- Mix the oil, juice, and salt together in a medium bowl.
- Toss the avocado in the dressing.
- Stir in the onion, fennel, and peas if using.
- Add pepper to taste.