3 Organic Baby Fennel
2 Organic Lebanese Cucumber
Himalayan sea salt
Organic Balsamic Vinegar
Organic Extra virgin Cold Pressed Olive Oil
Cut the tops off the fennel leaving just the bulb (put those aside, we will use them elsewhere),
Cut the fennel in half, and then slice the fennel into thin strips.
Quarter and slice the cucumber.
Toss together and dress with 2 tablespoons of Balsamic Vinegar and 4 tablespoons of olive oil. Sprinkle with salt. ENJOY
