I prepped this for some friends with a new baby, and find these sorts of meals to travel well. They also work for a quick weekday lunch, and I know you all like ideas for that too. If don’t like fennel, replace it with something raw and crispy you do care for - shaved cucumbers, celery, etc. Shaved cucumbers won’t stand up as well as fennel in the fridge, so save those for the day of serving.

If making a blender sauce is more than you’re interested in, a simple vinaigrette does the trick (olive oil, champagne vinegar, squeeze of mustard and honey, salt and pepper), just add some more herbs to the situation.