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This attractive, colourful salad will excite and please the most discerning palate, and who could ask for healthier eating? It's so delicious it's almost decadent!

Avo, Strawberry & Fennel Salad with Dill Dressing


  • 1 small pillow pack rocket leaves
  • 250 ml thinly sliced baby fennel bulbs
  • 250 ml thinly sliced strawberries
  • 1 avocado, sliced or cubed, drizzled with lemon juice
  • fennel leaves for garnish
  • 125 ml plain yoghurt
  • 60 ml creamy/French mayonnaise
  • 30 ml honey
  • 15 ml dried dill tops
  • lemon juice to taste
  • freshly-milled black pepper to taste

Hint: Strawberries freeze exceptionally well. Hull, pop in a freezer bag, seal and freeze. And there you go - strawberries all year round for anything from ice cream to jams!


Arrange the rocket, fennel, strawberry and avo on one large salad platter or four individual serving plates.

In a separate bowl, whisk together the yoghurt, mayonnaise, honey and dill tops. Season to taste with the lemon juice and black pepper and serve.

Serves 4