4 cups thinly sliced fennel bulb (about 2 bulbs) |
2 cups orange sections (about 3 oranges) |
1 cup lemon sections, peeled (about 2 lemons) |
1/2 cup thinly sliced red onion |
2 tablespoons chopped fresh mint |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fennel fronds |
1 tablespoon extravirgin olive oil |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
