Did you know avocado is a fruit? I didn’t until quite recently. But what I do know is how amazing this wonder fruit is!

I don’t know about you, but my avocado memories aren’t too great – bruised, brown bits, too soft, too hard … not to mention I hadn’t a clue how to prep/use it.

It’s a great source of good fats, improves nutrient absorption, vision, and digestion and helps prevent constipation.

There’s some cracking ways to pimp up the old avo and make it even more delicious such as avo toast, guacamole, smoothies and this delicious basil avocado salad 🙂


  • 1 large fennel bulb, slice stalks/bulbs into ½ inch pieces
  • 2 cups baby arugula
  • 1 ripe avocado peeled, pitted and sliced
  • 1 large carrot finely chopped
  • 1 organic lemon juiced
  • 2 tbsp extra virgin olive or hemp oil
  • ¼ tsp lemon zest
  • 4 fresh basil leaves finely chopped
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 2 tbsp chia seeds


  • Fill a large bowl with ice water
  • Bring a large pot of salted water to the boil
  • Add fennel and cook for 3 minutes
  • Drain fennel and immediately submerge into ice bath
  • Set aside for 3 minutes, and drain
  • Transfer fennel to a large serving bowl and pat dry
  • Add avocado and carrot
  • Drizzle salad with lemon juice/zest, oil, basil, sea salt, and pepper
  • Gently toss to coat
  • Top with ground chia seeds and cashews and serve
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