Fennel, avocado and chicory salad
Ingredients:
| 1 | Fennel bulb |
| 4 | Hard-boiled eggs |
| 2 | Avocados |
| 1 | Chicory |
| 1 | Juice of one lemon |
| 1 tablespoon | Olive oil |
| 1 / 2 | Bunch fresh coriander |
| 1 / 2 | Bunch basil |
| 1 tablespoon | Chinese rice vinegar |
Instructions:
- Remove the outer leaves of fennel (often hard). Rinse several times.
- In a bowl, chop the whole of the bulb as thinly as possible.
- Peel the eggs, cut into small pieces. Remove the skin from the avocados, cut into small cubes. Clean the chicory and chop it in large pieces.
- Mix all ingredients, add the lemon juice, oil, vinegar and chopped herbs.
- Prepare the salad in advance, so that the flavors speak. It should be refrigerated until ready to serve.
