•  1 fennel bulb
•  ½ cup chopped green onion (scallion)
•  3 stalks celery, thinly sliced
•  1 cup basil leaves, chopped
•  200g baby mixed leaves

lemon dressing

•  ¼ cup (60ml) lemon juice
•  ¼ cup (60ml) olive oil
•  1 teaspoon (220g) caster (superfine) sugar
•  sea salt and craked black pepper

  To make the lemon dressing, place the lemon juice, oil, sugar, salt and pepper in a bowl and whisk to combine.
Place the fennel, green onion, celery, basil, mixed leaves and lemon dressing in a bowl. Serve with dressing on the side. Serves 6.