This tasty salad combines the antioxidants in carrot with the healthy fats from the avocado, mixing them deliciously with a ginger-orange dressing to boost the digestion and most importantly the taste is divine.

Ingredients (Serves 2)

For the Dressing

Juice from half an orange
Inch of ginger, grated
1 tblsp extra virgin olive oil

For the Salad

4 Carrots
1 Ripe avocado
Half of a small fennel bulb (save the fine leaves for garnishing)
1 Orange
One pinch nigella seeds
Pink Himalayan Salt
Freshly ground black pepper


=> Wash and peel the carrots, cut into thin strips, and place them in a salad bowl.

=> Peel the avocado, cut it in half, remove the stone, chop it into cubes.

=> Cut the fennel into very thin strips.

=> Peel the orange and cut it into thin slices.

=> Add the fennel and orange in the salad bowl, mix well and season with salt and black pepper.

=> In a small bowl whisk the fresh orange juice, the grated ginger and the olive oil, until incorporated.

=> Pour the dressing over the salad and mix well to combine.

=> Top with avocado cubes and garnish with nigella seeds and fennel leaves.