Spring started today. Officially anyway. The chilling wind and 10 dec C temp had me fooled though, and no amount of sunshine outside could convince me to take off my ugg boots and down vest! Still, in an effort to wish winter away and start on a lighter menu, I decided to make my first spring salad for lunch: fennel, lettuce, sprouts, avocado and olive oil. A few bites of smoked trout to make it more consistent, but you can substitute chicken or tuna if you prefer, drizzled with some extra virgin olive oil. So light and good for you, you can indulge in a chocolate square and coffee afterwards and not even feel guilty!

** because I am on a fitness kick (don’t ask why!), I  have this salad on its own. If I wasn’t, I would find it great with a sourdough roll and mayo!!!

Spring Salad

Serves 1, as a light lunch

Ingredients:

¼ fennel bulb, trimmed and thinly sliced

2 cos lettuce leaves, shredded

Small handful of crunchy sprouts combo (chickpeas, lentils, beans, etc…)

¼ avocado, sliced

1 or 2 sliced of smoked ocean trout

1 tbsp extra virgin olive oil

A squeeze of lemon juice

1. Combine all ingredients in a small bowl and toss.
2. It’s that simple! Enjoy.