Ingredients

SALAD 

• ½ cup almonds
• 4 cups salad leaves
• 1 grapefruit
• 1 large fennel bulb
• 2 tbsp fennel fronds
• 1 large avocado, thinly sliced

DRESSING

• 3 tbsp avocado oil
• juice of ½ lemon
• 2 tsp Dijon mustard
• salt and pepper

Method 

1. Roughly chop the almonds and add them to a dry pan on high heat. Toast for a couple of minutes until they start to smell fragrant and set them aside to cool.
2. Place the salad leaves in a large serving bowl. Skin the grapefruit and remove the white pith and chop any seeds.
3. Chop fruit into small haphazard chunks and add to the bowl. Using a mandolin or potato peeler, finely shave the fennel bulb into the salad bowl.
4. Mix the ingredients together and top with the avocado slices and almonds.
5. Whisk together the dressing ingredients and drizzle over the salad just befor serving.
6. Garnish with the leafy fronds of the fennel.
7. Enjoy!