Shaved celery, fennel and watermelon salad with almonds, Parmesan and avocado dressing

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.

COOK’S TIP

To prevent the apple slices from discolouring, drizzle a splash of lemon juice over them.