1 tablespoon olive oil
2 teaspoons lemon juice
1/2 teaspoon salt, plus more to taste
1 avocado, peeled, pitted, and chopped
1 bulb fennel, trimmed and sliced as thinly as possible
1/4 cup thinly sliced red onion, rinsed and patted dry
Freshly ground black pepper, to taste (optional)
Salad leaves (optional)
In a medium bowl, whisk together oil, lemon juice and 1/2 tsp. salt. Add avocado and toss to coat. Add the fennel and red onion and toss to coat. Season with black pepper. Can be served as a salad on its own or on top of salad leaves.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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