Fennel and Kale are gorgeous fresh flavours and mixed with goji berries and avocado it is a great accompaniment to a Christmas meal (or any time of the year).
7 large leaves of Kale or alternatively could use a small bag of baby kale leaves
1 large avocado, diced into small cubes
1/3 large bulb of fennel (or 1/2 if small)
1 1/2 Tbsp olive oil
1/8 -1/4 tsp Himalayan salt (according to taste, start with 1/8 tsp)
3 Tbsp goji berries
2 Tbsp sunflower seeds
2 Tbsp pumpkin seeds
Firstly cut away the stalk of the kale leaves. Then finely shred the leaves with a sharp knife. Place in a mixing bowl with the olive oil, salt and half of the diced avocado. Using your finger tips, rub the leaves with the oil, avocado and salt. Continue to massage together, the leaves of the kale will become soft after a couple of minutes. Set aside.
Slice the fennel into very thin slices, discarding the center core. Place in the bowl along with the goji berries and remaining avocado.
Finally, lightly dry toast the seeds and toss through the salad. Pile onto serving patter or bowl. I often make this in advance and leave it to sit for a couple of hours before serving, this helps the leaves to continue to soften. Alternatively, it is fine to serve immediately as well.
Garnish with fennel fronds if desired.
Serves 4 as a side salad with a main meal
Alternative-You could replace the goji berries with naturally sweetened cranberries.