Avocado, raw beetroot and fennel salad

Mon, 19 Jan 2015

This salad is completely raw so you’re getting the maximum benefit from all of its nutrient-rich ingredients.

Helen James

We all need to look after ourselves, especially in these cold dark winter months. But eating well doesn’t mean we have to deprive ourselves; nor does it mean we can never eat another slice of decadent chocolate cake or munch on an incredible chewy chocolate chip cookie -that would be such a sad day! No, to me it means balance. I am trying to add more raw meals into my diet, (pretty easy when they taste this good), but don’t think that will stop me from launching into a cream cake anytime soon.

I have added a teaspoon of my wholegrain mustard with horseradish into this dressing, which adds a lovely fiery kick.

Serves 2


  • Salad
  • 1 fresh fennel bulb
  • 1 raw beetroot (any variety- I used a combination of red and striped)
  • 1 avocado
  • 2 handfuls of fresh green salad leaves (I used watercress, spinach and rocket)



  • 1 tbsp white wine vinegar
  • 12 tbsp good olive oil
  • 1 tsp of Considered Wholegrain Mustard with Horseradish

  1. 1. Chop the end off your fennel bulb and remove outer leaves if they are bruised. Slice lengthways into thin slices.
  2. 2. Using a vegetable peeler, mandolin peeler or knife, peel your beetroot and shave into the thinnest slices you can.
  3. 3. Halve the avocado, remove the flesh and cut into cubes.
  4. 4. Add all of your ingredients into a bowl with your greens.
  5. 5. Make your dressing by combining ingredients in a bowl and whisking together. Pour over salad and serve on 2 plates.

Let me know if you make this and how you get on #consideredbyhj

Products used: Marble Board3512115 Mercer lrg Plate3540105 Bowery Ramekin3532100 Waffle Tea Towel3511107 Cutlery Set3541109 Wholegrain Mustard w/ Horseradish3520107