2 fennel bulbs, washed and trimmed, a few fronds set aside
3 stalks of celery, washed and trimmed
1/4 cup sweet onion, thinly sliced vertically
1 avocado, thinly sliced
Freshly shaved Parmesan cheese
1/4 cup olive oil
3 Tablespoons lemon juice
salt and pepper, to taste
Whisk all ingredients together and set aside.
Finely slice (preferably with mandoline) or a knife, fennel bulbs and celery stalks and put in a large bowl. Add onion and chill until ready to serve.
When serving, add avocado to salad and toss with dressing.
Place on individual plates, top with shaved Parmesan and garnish with fennel fronds.
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