Red and Green Summer Salad - served for our Challah Day in 2019

This recipe comes from "The Gourmet Jewish Cookbook" by Denise Phillips.

Truth to tell, this is not a particularly Jewish recipe - except it doesn't involve any dairy, which is great, because it means you can serve it with meat when you're keeping kosher.  That's rarer than you think - a surprising number of my salad recipes include cheese of one kind or another.

It serves 6, and claims to take only 15 minutes to prepare, but I found chopping took longer.

Ingredients:

For the dressing:

1/4 Cup olive oil
1 TB wholegrain mustard. (I used Nathan's Spicy.)
Zest and juice of one lemon
1 TB clear honey
salt and pepper to taste

For the salad:
1 bulb of fennel, trimmed, core removed, and roughly chopped
2 avocados, peeled, stoned and cut in strips
8 oz baby spinach
11 oz strawberries, trimmed and cut in half or smaller
2  red peppers, deseeded and roughly chopped

1. Whisk the dressing ingredients together and adjust according to taste.
2. Combine everything else, and pour the dressing over the salad just before serving.