Salads: Fennel and Avocado Salad

Fennel and Avocado Salad


  • a little pepper
  • 0.75 tsp. salt
  • 4 tbsp. olive oil
  • 1.5 tbsp. water
  • 1 tbsp. honey
  • 0.5 tsp. raw sugar
  • 50 g mixed seeds, e.g. organic mixed seeds
  • 1 avocado, cut into cubes
  • 3 tbsp. balsamic vinegar
  • 100 g rucola (rocket)
  • 2 fennel (approx. 350 g), cut into 5-mm-wide strips
Order the ingredients from COOP@home


Boil the honey, sugar and water in a wide-bottomed pan without stirring. Add the kernel & nut mix, reduce the heat, simmer for approx 1 1/2 mins., occasionally agitating the pan, until the kernels and nuts are hazelnut brown, tip immediately onto baking paper, leave to cool, break into fragments.

Combine the balsamic and oil, season. Arrange the rocket, fennel and avocado on the plate, drizzle over the sauce, scatter over the honey kernels and nuts.


  • Salads
  • 35 mins Preparation/cooking time: ca. 35m
  • Servings For 4 people
  • Nutrition 291 Kcal