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.