Avocado, Fennel & Radish Salad

I love radishes! They are crunchy and cool while having some heat to them. I frequently put them in salad as a garnish. I wanted to have a salad the other day that was more filling then a leaf salad but without any meat or anything heavy. Enter this salad.

Even if you are a not a huge fennel person (aka my husband) you probably still wouldn't mind this salad. He gobbles it up and says 'mmm' while doing so. Fennel and radishes last forever in the fridge so they are the perfect ingredients for this fast, full of colour salad. Even 'dressed' this salad can be stored over night and still be delicious as the vegetables are so hardy. (With the exception of the avocado, but it just gets creamier, which is still yummy.)Fennel is super easy to cut up, but if you aren't sure how click here for step by step instructions. You can use the discarded avocado shell as a bowl for your salad! The below recipe is how much I would make for a single serving, so use the whole fennel, two avocados, and 10- 12 radishes for 3-4 people.

Avocado, Fennel & Radish Salad

• 4-6 radishes, halved and thinly sliced
• 1/2 avocado, cut into small cubes
• 1/3 fennel bulb, cut or sliced

* Mix all these in a bowl then add a lemon and oil dressing. I make mine by pouring it on, but it is approximately, 1/2 Tbsp freshly squeezed lemon juice, 1/4 Tbsp olive oil, salt and pepper to taste. Depending on how lemony you like your salad you may choose to add more lemon to intensify the taste or more oil to tone it down.