Ginger Tahini drizzled Carrot, Fennel, and Avocado Salad
This colorful salad is full of crunchy carrots and fennel and blended with soft and flavorful avocado. A bright ginger citrus tahini dressing pairs beautifully with the subtle anise flavor of the fennel. Flexible with whatever other vegetables you might have on hand!
Combine all ingredients in a small glass jar or bowl, and whisk until well combined. Add some additional lemon juice if you would like to adjust the consistency (it should be fairly thick).
Cashew milk or almond milk work well for this recipe because it is particularly creamy and neutral tasting.
SALAD
Slice or ribbon the carrots. You can use a vegetable peeler to create thin slices easily by cutting the carrots on a diagonal and then using the peeler to slice the carrot into pieces (see detailed recipe for photo).
Slice the fennel, green onions, and jalapeno into thin slices using a knife.
Cut the avocado into small pieces, as seen in photo.
Toss the carrots and fennel in a bowl together, and then add to plate. Garnish with green onions, jalapeno, and avocado.
Drizzle with the dressing, and then top with some black pepper.