Shaved Fennel Salad
Ingredients
-
1
medium-large
zucchini, sliced into paper thin coins
-
2
small
fennel bulbs, trimmed and shaved paper-thin
-
⅔
cup
loosely chopped fresh dill
-
⅓
cup
fresh lemon juice
-
⅓
cup
extra virgin olive oil
-
to taste
fine grain sea salt
-
4 or 5
handfuls
arugula
-
to taste
honey
-
½
cup
pine nuts, toasted (or almonds)
-
⅓
cup
feta cheese, crumbled
Instructions
- Combine the zucchini, fennel, and dill in a bowl and toss with lemon juice, olive oil, and salt. Marinate for 20 minutes to 1 hour.
- When ready to serve, place arugula in a large bowl. Add the marinated zucchini and fennel on top.
- Pour most of the dressing over the salad and toss gently. Adjust seasoning with more dressing, olive oil, lemon juice, or salt if needed.
- If the salad is too tart, add a drizzle of honey.
- Serve topped with toasted pine nuts and crumbled feta.
Nutrition Facts (estimated)
Servings
6
Calories
239
Total fat
22g
Total carbohydrates
10g
Total protein
4g
Sodium
142mg
Cholesterol
7mg
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