Almond and avocado dressing:

• 60ml Unsweetened Almond Breeze Almond Milk
• ½ avocado, roughly chopped
• 1 tbsp. Dijon mustard
• 3 tbsp. vegan mayonnaise
• 2 tbsp. extra virgin olive oil

For the salad:

• 1 fennel bulb & fronds
• 10 radishes
• 3 spring onions
• 2 celery sticks
• 50g quinoa, ready cooked
• 30g roasted almonds, roughly chopped
• 2 handfuls of rocket
• 1 orange
• Juice of 1 orange

To make the almond and avocado dressing:

1. Add the chopped avocado, mustard, mayonnaise, olive oil and Unsweetened Almond Breeze Almond Milk to a blender. Blend together until smooth and creamy. Pour into a jug and set to one side while you prepare the salad.

For the salad:

1. Thinly slice the fennel, celery and radish. Finely slice the spring onion and cut the orange into slices.
2. Add the fennel and celery to a bowl, mix and add the cooked quinoa. Pour over the orange juice and mix together.
3. To serve, scatter the rocket onto a large plate; add the fennel, celery and quinoa mix. Add the radish, orange slices and drizzle with the almond and avocado dressing. Finish with some fennel fronds and roasted almonds.