Serve this simple anti-inflammatory salad with any type of chicken or fish main dish. It is also delicious served as a topping for fish tacos!
Ingredients
Salad
2 medium
fennel bulbs
thinly sliced
½ small
red onions
thinly sliced
¼ cups
chopped
parsley
¼ cups
chopped
fennel fronds
Dressing
2 tablespoons
lemon juice
2 tablespoons
extra virgin olive oil
½ teaspoons
sea salt