2 Bulb Fennel
2 Fruit, without skin and seed Avocados
4 Tbsp Olive Oil
2 Lemon yields Lemon Juice
4 Tbsp Spearmint
Cut off the stalk of the fennel bulbs.
Cut them in half and then cut out the core.
Slice the core lengthwise into thin pieces, and then crosswise if it's a bigger fennel bulb.
Seed, peel and chop the avocados into 1/2 inch pieces.
In a medium bowl, make a simple dressing by combining the olive oil and lemon.
Add the chopped up mint leaves and toss thoroughly until everything is evenly coated.