Cucumber, Fennel, Avocado, Ricotta
Something wintery but crisp to cut through any grey feelings or soup overload.
Stir together the dressing in a medium bowl, mixing the lemon juice, salt and pepper and olive oil. If it taste a bit tart to you, maybe try a good squeeze of an orange as well which is yummy with the fennel. Or you could also add a bit of balsamic vinegar to take the edge off, as Nigel advises. Chop up a little dill in there, if you’re using it.
Add in the various sliced fruits and vegetables, mix and let it rest in the dressing if you have a spare half an hour, and then serve it up with some spicy fermented veg (I needed an extra chilli kick when I made this) or some punchy sprouts. Spoon a generous amount of ricotta (or other fresh cheese) on top for each serving. So good.