Recipe: Fennel, avocado and sumac salad

My aunt M inspired me to create this salad recipe last year. She often lives out in the food wonderland that is Provence.

I love the crunch of the fennel against the softness of the avocado,  and the tang of the lemon against the olive oil. And for some reason, the sumac increases the flavour by a LOT.

It's an especially nice summer salad, but truth be told, it is easily made year round. In winter, you might even add poached eggs on top. This recipe makes enough salad for 4 people, or, if you're like me, 2 voracious salad eaters.

Ingredients:
- 2 fennel bulbs, trimmed and diced
- 2 avocadoes, deseeded, scooped from the skin, and diced
- 1 teaspoon sumac (a reddish-purple Middle Eastern spice)
- Juice of 1 lemon
- 2 tablespoons olive oil
- salt to taste

Instructions:

Combine the fennel and avocadoes in a large bowl. Add the sumac, salt, lemon juice and olive oil and give it a big stir. Bon appetit!