Sliced avocado halves drizzled with fennel seasoned oil and vinegar! A special treat!

Serves 2

1 ripe Hass avocado, cut in half, seeded and peeled

3 T. mild olive oil or corn oil

1 T. white vinegar

1/8 t. ground fennel seed

couple dashes salt

chopped pimento

Place 1/2 avocado, hollow side down, on each salad plate. Beginning at one end, slice each half crosswise into 1/4 inch thick slices, while keeping the avocado in its original oval shape.

In small bowl combine oil, vinegar, fennel and salt. Stir briskly with fork till thickened. Spoon dressing over each avocado half.

Top with chopped pimento (just a few pieces on each) and serve immediately or refrigerate for up to 1 hour before serving.

Notes: Note the harmonious flavor combination of the avocado and fennel. Serve as appetizer, salad, or on an antipasto tray. I sometimes serve it with hard crusted French bread as a light lunch or supper.

If you prefer, garnish with finely diced sweet onion, Kalamata olive and lemon slice, or small capers.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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