Fennel, avocado and celery salad with Gorgonzola dressing

Prep 15 mins


Serves 2 as a light meal

Difficulty 2

This salad is crisp, crunchy and creamy in just the right proportions. For a slightly more indulgent version, you could top it off with some smoky fried pancetta lardons.

1 baby gem lettuce, sliced
½ fennel bulb, thinly shaved on a mandoline
2 small celery stalks, thinly shaved on a mandoline
¼ red onion, thinly shaved on a mandoline
1 avocado, thickly sliced
¼ cup roasted almonds, coarsely chopped
1 tbsp roasted pine nuts 
Sesame seeds, for sprinkling


50ml extra-virgin olive oil
1 tbsp white wine vinegar
20g Gorgonzola

1. To make the dressing, whisk the oil and vinegar in a small bowl until smooth. Add Gorgonzola and mash with a fork until combined to your taste. Season with freshly cracked pepper.

2. Combine the lettuce, fennel, celery and onion in a bowl and toss well. Add a little dressing and toss to coat, then transfer to plates. Top with avocado, scatter with nuts and sesame seeds, and serve with extra dressing spooned over to taste.



Recipe and image by Eatable.

Do you have a recipe you’d like to see published?

For a chance to have it featured, send us a picture of the dish - either from a restaurant or one of your own - with a short description, where it’s from and your contact details.

You might also like ...

Whole roasted cauliflower with harissa and yoghurt

Whole roasted cauliflower with harissa and yoghurt

For vegetarian roast inspiration, this whole roasted cauliflower with harrissa and yoghurt is the showstopper you’ve been searching for.



Tunisia’s spicy condiment is even better when made from scratch, so get ready to dollop it on everything.



Okayu, Japan’s sibling to congee, is regarded as the ultimate comfort food. In its simplest form it’s just rice and water, but quality stock or dashi and condiments are key to the success of this very soothing breakfast bowl.

  • Instagram
  • Facebook
  • Twitter
  • Pinterest

© 2020 by Elton & Featherby.