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Method
Step 1
Use a mandoline or vegetable slicer to shave the kohlrabi, fennel and radish. Shave squash and zucchini lengthwise. Transfer the vegetables to a bowl and add enough cold water to cover. Place in the fridge for 1 hour to chill.
Step 2
Meanwhile, to make the tarragon dressing, puree the avocado, tarragon, parsley, spring onion, garlic, lemon juice, vinegar, and ¼ cup of water in a blender until smooth. With the blender running, gradually add the oil and blend to combine. Season well with salt and pepper.
Step 3
Drain the vegetables and pat dry. Drizzle some of the dressing over 8 serving plates or a large serving bowl. Top with the vegetables and rocket. Drizzle with more of the dressing and season with sea salt. Grate the gruyère or cheddar over the salad and top with the walnuts.
