prep time: 10 min.
- 2 fennel bulbs will be used for this recipe
- 1 red bell pepper
- 1 yellow bell pepper (BOTH Julienne) with seeds removed
- 1/2 a lime or lemon for taste
- Salt and pepper to taste
- 2 tsp. of almond oil
Using ONLY the white part (or bottom half) of fennel, thinly sliced as possible in the direction of growth.
Mix together in a bowl and served fresh or day prior.