I’m not sure salad is the right word to describe this dish. If it is, it will change your thoughts about salad! This dish is hearty and so full of flavor that I simply cannot get enough. It is such a perfect summer dish – no cooking!!!

I originally had this salad at a friend’s house. They served it with pork (I think?). It was delicious! Recently a friend of mine needed a little dinner planning help. She wanted to do the Curry Meat Pie and was curious what might make a nice meal with that. This salad sprang to mind! Especially in the summer, the meat pie is delicious but you want to keep you meal light. In the winter mashed potatoes would be a given but in the summer…. dilemmas arise! In the end, she served the meat pie with this salad and an onion rice dish – which sounds delicious, but I still need to ask her for the recipe for it.

The salad has sat on my mind since I recommended it. Finally I remembered to buy mint, and yes on that day I had my avocado. It was a meeting of the stars to say the least. I would set aside at least 30 minutes for prep – cutting, organizing, etc. But let me assure you – any time put into this dish is worth it. Even Brad had seconds. And he was less than enthusiastic as he saw me prepare.

Ingredients:

• 1/2 c. sun dried tomatoes: I use slightly less than 1/2c. dried for 2 people (with leftovers), this is very flexible though
• Zest of 1 lemon
• 1 lemon, juiced
• 1/4 t. kosher salt
• 1/4 t. freshly ground pepper
• 1/8 c. drained capers, minced
• 1/4 c. nut oil – preferably pistachio, walnut or pumpkin. Or use extra Olive Oil and don’t worry.
• 1/8 c. olive oil
• 1/4 c. minced red onion
• 1 medium fennel bulb,halved lengthwise, cored, then sliced thinly
• 1 Haas Avocado – nicely ripened
• 1/8 c. mint leave, finely chopped
• 1/8 c. flat parsley, finely chopped

1. Rehydrate sun-dried tomatoes in a small bowl covering them with boiling water. Let sit until softened. About 30 minutes.
2. Make the vinaigrette by combining lemon zest, lemon juice, salt, pepper, and capers in a small bowl. Slowly add in nut oil, whisking constantly. Add in olive oil in same manner. Once emulsified, mix in red onion.
3. Combine fennel slices with sun-dried tomato slices in a bowl. Toss in the vinaigrette.
4. Halve the avocado and discard the pit. Slice each half thinly then scoop out with a spoon.
5. There are two ways to serve, either mix everything together which is very lovely, or lay out the dish in layers. It may depend on how you want to serve it. If you chose to lay it out, set 1 layer of avocados on dish. Top with fennel mixture. Sprinkle with herbs. Repeat. Continue layers until out of ingredients.
6. If possible let sit for 30 minutes so flavors can meld. If not, enjoy as is!