Best with Not Ripe ÉVO® Hass Avocado
Thin ribbons of firm avocado marinated in lemon and olive oil create a delicate, almost “cured” salad. The acid gently softens the flesh while seasoning it through.
What You’ll Need
- 2 not ripe ÉVO® Hass avocados
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- ½ tsp fine sea salt
- 1 small fennel bulb, very thinly sliced
- 4–5 radishes, thinly sliced
- Small handful mixed herbs (parsley, mint, dill), roughly torn
- Optional: shaved Parmesan or toasted almonds
How to Make It
- Using a vegetable peeler or mandolin, shave the avocados lengthways into thin ribbons.
- Arrange ribbons on a serving platter with fennel and radish slices.
- In a small bowl, whisk together lemon juice, olive oil and salt.
- Drizzle the dressing over the salad and set aside for 15–20 minutes to allow the acid to soften the avocado slightly.
- Scatter over herbs and optional Parmesan or almonds. Serve at room temperature.
Tips & Variations
- Add orange segments for a citrusy twist.
- Toss with cooked lentils or chickpeas for a heartier salad.
- For a creamier dressing, whisk in 1 tbsp Greek yoghurt.
Good for You
This salad highlights avocado’s healthy fats alongside fibre-rich vegetables and herbs. The lemon–oil dressing enhances absorption of fat-soluble vitamins while keeping the dish light and refreshing.