First, slice the fennel bulb using a sharp knife. However, to get the thinnest slices, I actually prefer using a mandolin and a glove (I use it for loads of things, like carrots, zucchini noodles, and more). This technique renders the fennel super delicate and easy to eat, as sometimes it can be fibrous otherwise.
Next, combine the sliced fennel with the lemon, salt and avocado and massage with your hands until the “dressing” is creamy and evenly distributed. This should just take a few seconds.
Lastly, top with the black pepper, fennel fronds and grated lemon zest. After that, simply serve with your favorite protein, and you’re done!
