Fennel Salad with Pumpkin and Sunflower Seeds

1. Trim and thinly slice the fennel bulbs

2. In a large bowl, combine the sliced fennel, sunflower seeds, and pumpkin seeds

3. Drizzle with extra virgin olive oil and squeeze the juice from half a lemon

4. Season with salt to taste and toss well to combine

5. Serve immediately

Serving suggestions

1. This salad pairs well with meat or fish dishes, or a charcuterie board of cured meats and cheeses