When I developed this recipe a few weeks ago, we were in the heart of spring with 55F+ temps, sun, and a gentle breeze. I didn’t anticipate this week to drop back down to the 40s, hence the name “early spring” salad 🙂
Fennel is one of those vegetables that always catches my eye when I’m in the market. A hybrid celery-meets-bok choy look alike. Like citrus, fennel is in peak season during winter-early spring. And I can always find a good avocado with patience in any season! (We all know how much I love avocado toast, click here for last year’s Zhuzhed Up Avo Toast recipe). On a bed of mixed greens and a simple vinaigrette, this combo absolutely a dream. It’s also pretty to look at!
With our new countertop installed, I’ve been spending more time in the kitchen. We are still waiting on a few appliances (most notably a food processor). So you can either chop the fennel by hand like I did below or rely on your trusty machine. The salad will turn out beautiful either way !