Fennel and Avocado Salad

8 oz. fennel (225g)
2 - medium avocados, peeled and diced
4 oz. tomato 100g), skinned and finely chopped
1 - garlic clove, crushed
1/2 t dried thyme
0 - black pepper
2 T olive oil
1 T lemon juice
0 - trimmed watercress leaves
0 - chopped fresh fennel leaves

Cut the fennel into 1 inch lengths, then into thin strips, and steam them for a few minutes to soften. Rinse under cold water to refresh, drain well, and put in a mixing bowl with the avocado and tomato. Mix the garlic with the thyme, olive oil, and lemon juice, and spoon over the salad. Season with black pepper and toss well. Arrange some watercress leaves on a serving plate, pile the salad on top, and garnish with chopped fresh fennel leaves.

From A Vegan Taste of Greece