2 fennel bulbs - sliced thin using a mandolin
1 small red onion - sliced thin using a mandolin
1 lemon juiced, and zested
1/4-1/2 cup of olive oil
several shakes of coriander
1/2 - 1 tsp sea salt
Throw everything into a salad bowl and mix well ensuring all ingredients are incorporated. Refrigerate for at least one hour.