An easy and refreshing salad that can be served as an accompaniment to red meat, chicken or fish.
Recipe and styling by Illanique van Aswegn
Photograph by Adel Ferreria
Serves 4 (as a side dish) EASY 30 mins
For the salad, toss 70g thinly sliced celery, a handful chopped celery leaves, 80g thinly sliced fennel bulb, 1 (200g) thinly sliced Granny Smith apple, 60ml (4 tbsp) toasted flaked almonds, 60ml (4 tbsp)Parmesan shavings and 45ml (3 tbsp) mint leaves in a mixing bowl. Use a melon baller to scoop out 170g watermelon and add to the salad. For the dressing, combine ½ (100g) large avocado, 250ml (1 cup) buttermilk, 15ml (1 tbsp) red wine vinegar, 30ml (2 tbsp) celery leaves, 30ml (2 tbsp) chopped celery, 2,5ml (½ tsp) Dijon mustard, 2,5ml (½ tsp)chopped garlic and 2,5ml (½ tsp) sugar, and blitz until smooth. Season with salt and freshly ground black pepper to taste, and serve alongside the salad.
To prevent the apple slices from discolouring, drizzle a splash of lemon juice over them.