The rich anise flavour of finely sliced fennel bulb pairs perfectly with the bright, sweet taste of oranges. This match is further enhanced by the crisp texture and contrast of fresh red onion, and seasoned with salt and pepper to bring harmony to this healthy vegan salad. Fennel and orange salad with red onion is a perfect summer side and an excellent palate cleanser.

1 Fennel bulb
1 Navel orange (or 2 Mandarin oranges)
1/2 Red onion
If possible, use a mandoline slicer to achieve very thin, very uniform  cuts to the fennel bulb and half red onion. Aim for slivers. Depending on the size of the fennel bulb, it might not all get incorporated into the salad. The ideal proportion is around two to one, fennel to onion. Peel the orange and use a paring knife to remove each segment from its skin. Catch any resulting juices in the salad bowl. If fennel fronds are attached to the bulb, save some to sprinkle over as a garnish. Combine the peeled orange slices with the fennel and onion and toss. Add salt and pepper to taste. Refrigerate before serving.