Directions:

• Make the dressing: Halve the avocado and scoop into container with high sides. Zest and juice the lime into container. Remove seeds and membranes from jalapeno pepper and rough chop. Blend all dressing ingredients using immersion blender. Use more water if needed for a pourable consistency. Place in fridge to chill. If you don’t have an immersion blender, use a food processor or regular blender.
• Prep the veggies: Use julienne peeler to make matchstick slices out of radish and carrots and put into large bowl. Thinly slice the scallions and fennel add to bowl as well. Toss veggies together with greens.
• Slowly add enough dressing to coat, but not drown the salad, and then toss well. Serve immediately.
• If you need to make salad ahead, refrigerate undressed with a paper towel in a well sealed container. The dressing can also be made ahead and kept in a tightly sealed jar.