1 fennel bulb

1 whole ripe Avocado

2 medium carrots

1/2 bunch fresh parsley or cilantro

1-2 Tbsp of raw sesame seeds (leave out if sensitive)


For the dressing:

1-2 cloves of garlic

1-2 Tbsp of Apple Cider vinegar

4-5 Tbsp of virgin Olive oil

1/2 lemon squeezed

1-2 Tbsp of Tahini

Pinch of salt and pepper

1-2 tbsp of ground flax seeds (optional)


Chop everything or cut everything in slivers (not too small).  Mix all ingredients.  Make dressing in a separate bowl and add to salad ½ hour before eating