By David Cohen
One fennel, one avocado and half a lemon, that’s about all this super satisfying salad takes. A firm, barely ripe avocado will work best.
Cut the stalks from the top of your fennel bulb saving any fronds to add to your salad later. Remove any wilted or coarse outer layers. Cut in half and half again, quarters are easier to work with, and then thinly slice.
Halve the avocado, remove the pit and cut into ¼-inch chunks. Combine the avocado and fennel in a bowl along with the juice from half a lemon, a few pinches of chili flakes, a nice drizzle of your best olive oil, the fennel fronds and salt to taste. Yum!