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
