Fennel and Avocado Salad

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

Note by BC: add just ½ tbsp of olive oil!

1 large fennel including the stem and leaves, cut to half and then cut to thin slices using a mandolin

2 cucumbers, cut to thin slices using a mandolin

1 small red onion, cut to thin slices using a mandolin

2 avocados, cut to cubes

4 to 5 fresh mint leaves

subheading: Honey mustard dressing:

1 teaspoon of flaky salt

¼ teaspoon of ground black pepper

5 tablespoons of olive oil

Juice from 1 lemon

2 minced garlic cloves

1 teaspoon of Dijon mustard

1 teaspoon of honey

Note: Ingredients may have been altered from the original.

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