Raspberry & Avocado Salad
Clock Image
Prep: 15 mins
Cook: 2-3 mins
Cameras at the ready. This salad is pretty as a picture, and tastes just as good. You'll be enjoying the first UK rapsberries of the year, too.
This recipe is a:
See this week's box.
250 kcal
(per portion)
Ingredients you'll need
  • A handful of mint, leaves only
  • 1 lemon
  • 125g raspberries
  • 2 tsp fennel seeds
  • 2 spring onions
  • 100g baby leaf spinach
  • 2 mini avocados
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Roughly chop the mint leaves and put half in a bowl. Zest in the lemon and drizzle in 1 tbsp olive oil. Add half the raspberries and crush together. Season and squeeze in a little lemon juice to taste.

  • 2.

    Heat a dry frying pan. Tip in 2 tsp fennel seeds and toast for 2-3 mins till fragrant smelling.

  • 3.

    Roughly shred the spinach leaves. Trim the spring onions and slice them into thin, diagonal slices. Put both into a serving bowl.

  • 4.

    Halve the avocados and discard the stone. Scoop the flesh out with a spoon. Thinly slice the avocados.

  • 5.

    Pour half the dressing over the leaves and spring onions. Toss together. Top with the sliced avocado and remaining raspberries. Drizzle over the remaining dressing and scatter over the mint leaves and toasted fennel seeds.

  • Tip

    Ripe and ready
    Avocado a little firm? Pop it into a paper bag with the banana we have sent you. It should ripen in a couple of days.