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Fennel and Greens Salad with Lemon Poppy Seed Dressing
Fennel and Greens Salad with Lemon Poppy Seed Dressing & Topped with Avocado Sashimi
This fennel and greens salad with a lemon and poppy seed dressing is delightfully seasoned with a burst of flavours that will set your taste buds alight. You can make up a larger batch of dressing and store in the refrigerator.
4 cups of fresh salad greens, arugula, rocket etc.
½ cup fresh herbs, parsley, dill or coriander
10 to 12 cherry tomatoes
1small fennel bulb, very finely sliced
Place the greens, herbs, tomatoes and fennel in a large serving bowl and drizzle with the salad dressing. Gently toss the salad and set aside to allow the flavours to develop.
Lemon Poppy Seed Dressing
2 tablespoons light miso
2 tablespoons lemon juice
¼ cup water
¼ teaspoon poppy seeds
Whisk the miso, lemon juice, and water and poppy seeds together until blended.
1 medium sized ripe avocado
Juice of one lemon
2 tablespoons Shoyu (low sodium)
60ml spring water
1 ½ teaspoons wasabi powder (optional)
Halve the avocado lengthwise, slicing through to the stone. Twist halves and pull apart. Remove the pit and then peel the avocado. Thinly slice the avocado halves lengthwise, then coat with the lemon juice to stop them going brown.
Mix the Shoyu and water, dividing the mixture into individual dip saucers – allow one tablespoon per serving. Add one drop of water at a time to the wasabi powder and mix until it forms a thick paste. Place a small dollop of wasabi on each plate of avocado ‘sashimi’ for guests to mix into their Shoyu dip.
To eat, pick up each avocado slice with chopsticks, dip into the Shoyu and wasabi, and enjoy alongside nori rolls.
You will see on the picture of my recipe that it has the ‘stamp’ of approval from Dr. Michael Greger of http://nutritionfacts.org/
I have been a fan of Dr. Greger’s work for many years and I am delighted to submit recipes to his new website page for all to enjoy.