Since I started my blog, I became a lot more health conscious. I feel I have a responsibility towards the people who trust my culinary adventures and try my recipes. I used to fry more, cream more, roast less and grilling was a Sunday “thing” for the guys. Now I think twice before opening a mayo jar and have given away my deep fat fryer. Having said all that, don’t get me wrong; I’m not a saint! I adore butter, make cupcakes for my kids, love to eat sweets and can never say no to chocolate. But whenever I feel I can change a recipe to a better, healthier version I do it without thinking twice.
This recipe is a fresher, healthier approach to coleslaw. It’s fantastic as a side salad or in a bun with a juicy burger (I love it with quinoa patties). Fennel is a vegetable you either love-love-love or hate-hate-hate. I belong in the first category. I like it roasted or raw. The avocado makes the dressing so creamy; it has the consistency of mayonnaise only more lemony, more tangy and absolutely delicious. Be generous with the black pepper, the more you grind, the better it gets.
For the salad
- 2 fennel bulbs, sliced very thinly (use a mandolin for best results)
- 2 cups baby rocket leaves
- 1 spring onion, sliced
- 2 Tbs pumpkin seeds
- 2 tsp sumac plus a bit more for garnish
For the dressing
- ½ avocado, flesh only
- 2 Tbs Greek yogurt
- 3 Tbs lemon juice
- 2 tsp lemon zest
- 1/3 cup packed parsley leaves
- ½ garlic clove, crushed
- 2 Tbs olive oil
- Salt and freshly grated black pepper (be generous with the pepper)
Put all the salad ingredients in a large bowl. Put all the dressing ingredients in the bowl of a blender and blend on high speed until creamy and emulsified. Add a splash of water if dressing looks too thick. It should have the consistency of thin mayonnaise.
Mix dressing with salad ingredients. Mix well with your hands. Taste for salt and pepper. Garnish with sumac and serve at once as a side salad or on top of a burger in a bun.