Shaved Zucchini-Fennel Salad Recipe

Cooking Directions

• STEP 1.Using a mandoline or a sharp knife, thinly slice the zucchini and fennel bulb.
• STEP 2.In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the vinaigrette.
• STEP 3.In a large bowl, combine the sliced zucchini, fennel, mint, parsley, and toasted pine nuts.
• STEP 4.Pour the lemon vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 5.Let the salad sit for 10-15 minutes to allow the flavors to meld together.
• STEP 6.Serve the shaved zucchini-fennel salad chilled or at room temperature.

Cooking Tips

• Make sure to slice the zucchini and fennel as thinly as possible for a delicate texture.
• Toasting the pine nuts adds a nutty flavor to the salad. Be careful not to burn them, as they can quickly go from golden to burnt.
• For added flavor, you can sprinkle some crumbled feta cheese or grated Parmesan on top of the salad before serving.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• If the salad becomes slightly watery after refrigeration, simply drain any excess liquid before serving.
• You can serve this shaved zucchini-fennel salad as a side dish with grilled chicken or fish, or as a light lunch option with some crusty bread.