Nutritionist, Eva Humphries from the wellness blog Wholefood Warrior
has created a nourishing cucumber and fennel salad with a ginger and lime dressing on a beautiful Halo Plate
- the perfect dish to enjoy in the upcoming summer months! Nothing says summer quite like a refreshing salad. Whether you have it on the side of a BBQ feast or make it the main event of a vegan lunch, this cucumber and fennel salad will add fantastic flavour and a ton of nutrients. Ribbons of cucumber and slices of fennel are balanced out by a tasty lime and ginger dressing. The dressing uses avocado instead of oil, creating a creamy texture akin to mayo (but of course this is miles better for you). Ingredients for 2 (multiply as required):
2 large handfuls of baby leaf salad 1/4 of a large cucumber, shaved into ribbons using a vegetable peeler 1/2 fennel bulb, thinly sliced. For the dressing:
1 small avocado 1 teaspoon of tamari or soy sauce Juice of 1 lime Zest of 1/2 a lime 2 teaspoons of honey 1 tablespoon of water 1.5 cm piece of ginger, peeled and grated. Method:
- For the salad, assemble all of the ingredients on two plates. - For the dressing, mash the avocado with a fork until creamy. - Add the remaining ingredients. Stir well and drizzle over the salad. - Enjoy the goodness.