Hello! I thought we'd change things up a little today, and instead of talking about sweets we'd talk about the next best thing…a winter salad! Ok, it might not be the next best thing—but it's nearing the end of January, and I still feel like I'm recovering from holiday eating! That said, this is a salad that would work equally well in the midst of summer. It has crisp shaved fennel and thinly sliced radishes that counter perfectly with the smooth and creamy texture of a ripe avocado and macedonian feta. And you know what? It makes for salad that I'll bet you may find yourself craving again just a few days later!

You'll need:
Fresh fennel, belgium endive, arugula, a small piece of fresh salmon, a chunk of Macedonian feta, a handful of toasted almonds, a lemon, avocado, radishes, fresh dill, olive oil and gomashio {I like this one}.

Here's how:
Steam the salmon with sliced lemon and fresh dill then allow to cool. Core and chop a pair of belgian endives. Core and shave a small bulb of fennel and toss both together with a couple handfuls of arugula. Slice a few radishes and pick a handful of dill and mix both in {I use a mandoline for slicing the radishes and fennel bulb}. Next, flake the cooled salmon, crumble in a small piece of macedonian feta, and scoop in the flesh of a ripe avocado and gently fold together. Sprinkle with toasted and chopped almonds, splash with some olive oil and the juice of half a lemon, and toss. Finally, garnish with a hefty sprinkle of gomashio. Serve immediately with a warm piece of buttered toast and enjoy!

—Nikole

{photos by John Cullen, styling by Nikole Herriott for Oh Joy}