Avocado Kiwi Salad With Fennel Vinaigrette

Enjoy this oil-free salad made exclusively for UC Davis Integrative Medicine by Chef Francisco Hernandez of Elizabeth’s Gone Raw. Avocado, kiwi and hazelnuts come to life with a simple but flavorful fennel vinaigrette.


  • Fennel Vinaigrette
  • 1 cup water
  • 1 fennel head
  • 2 tablespoons agave nectar
  • 1 tablespoon fennel seeds
  • 1 tablespoon rice vinegar
  • 1 tablespoon black pepper
  • Pinch of salt
  • Salad
  • 1 avocado
  • 1 kiwi
  • 2 tablespoons toasted hazelnuts
  • Pinch of chili flakes
  • PREP TIME 10
  • COOK TIME 10
  • Serves 4


  1. Bring the ingredients for the fennel vinaigrette to a boil, remove from heat and allow them to cool. Add fennel vinaigrette ingredients into a high speed blender and blend. Set aside in the fridge.
  2. Cut avocado and kiwi into small cubes and add them into a bowl.
  3. Loosely chop hazelnuts and toss into bowl.
  4. Add chilled fennel vinaigrette and chili flakes. Mix until coated and serve.