Fennel and Avocado Salad with Strawberries

It is salad season! It was really warm and windy today. I ate salads for both meals. That signals summer for sure for me. This is an unusual salad, but perfect for summer. It was pretty enough to be featured in the Diner News from April 16--the one with wonderful ideas for shower, brunches and other girly foods. It is pretty, but tasty too. I love the crunch and flavor of the fennel combined with the smooth creaminess of the avocado.

You should give this one a try. It is especially nice paired with baked salmon or a chicken breast.

Fennel and Avocado Salad with Strawberries

Fennel has a nice crunch and a light licorice flavor that goes well with the sweetness of the berries and poppyseed dressing. Beautiful presentation!

1 head fennel (approx. 1/2 lb)

1 avocado

8 strawberries

3 tbsp slivered almonds

1/4 tsp coarsely ground pepper

Prepared Poppyseed Dressing*

Shave fennel into very thin slices on a mandolin or in a food processor.  Dice avocado into chunks. Quarter or halve strawberries. Lightly toast the almond slivers.

Divide fennel among 4 salad plates. Distribute avocado chunks over fennel. Top with strawberries and almond slivers.  Sprinkle with pepper and drizzle poppyseed dressing over the top.

· I like Hungry Girl sugarfree and fatfree Poppyseed Dressing, available at Walmart. I use 2 tbsp per salad

Serves 4:   141 calories  8 net g carb

Of course, you may make your own vinaigrette dressing to replace the store bought dressing in the recipe. A slightly sweet dressing pairs really well here. Use just enough to let the flavors shine through.

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