Easy Fennel and Red Onion Salad
Delicious as a slaw with grilled fish or chicken.
1 med. fennel bulb, cut in very thin slices
1/4 - 1/3 c. thin red onion slivers, cut in very thin slices (to your onion liking)
1/3 cup mint leaf chiffonade ribbons*
1 Tbsp. fresh lemon juice
2 Tbsp. olive oil
Whisk together lemon juice and olive oil, and toss with the other ingredients.
*To make chiffonade ribbons, stack the mint leaves, roll like a cigar and then slice thinly.
Option: Replace the mint with a chopped, ripe avocado OR a clove of minced garlic and a handful of sliced kalamata olives.
Recipe created or adapted by Liz Talley, Urban Graze
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