For the vegetable raw plate, remove the skin and stone from the avocado, cut lengthwise into eighths, then lightly squirt with lemon. Clean the carrots and fennel and cut them into eighths lengthwise.
Wash the tomatoes, remove the stalks and cut them into eighths. Arrange the vegetables on a plate or in portions on 4 plates.
Prepare a dressing from the olive oil, balsamic vinegar, herb salt and pepper and drizzle over the vegetables.
Serve the vegetable raw plate with dip and sprinkle with chopped nuts.