Avocado Fennel Salad

I’d never had fennel before — at least, not the fresh, green fennel bulbs you get at the farmer’s market. I think we’ve all had the seeds, adding a little hint of anise-y flavor to our sausage. In any case, when I saw one for $2 at the farmer’s market, I decided I had to try it, but of course I had no idea what to do with it. I ended up slicing it thinly and tossing it with a very basic vinaigrette — so basic, in fact, that the only oil in it came from one of the other ingredients. The result was a light, tangy salad that can be used to lighten any meal, and tastes great on sandwiches as well.


Avocado Fennel Salad

  • 1 fennel bulb, sliced thinly
  • 1/4 red onion, likewise
  • 1 avocado, seeded and diced
  • 2 tbsp lemon juice
  • fresh cracked black pepper
  • kosher salt

Toss the ingredients together in a small bowl and refrigerate one hour to allow the flavors to marry before serving.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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