If you’re like me and pining for the fresh fruits and vegetables of the summer, while patiently waiting for winter to be over (well, not so patiently…) this bright and fresh salad will cheer you up. It’s crisp, slightly acidic, and delicious.
*note: a mandoline or V slicer makes short work of the zucchini and fennel.
adapted from: Super Natural Every Day
1 medium-large zucchini, sliced into paper-thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup loosely packed chopped fresh dill
1/3 cup fresh lemon juice, plus more if needed
1/3 cup extra-virgin olive oil, plus more if needed
4 to 5 generous handfuls of arugula
honey if needed (or agave syrup)
½ cup pine nuts, toasted
1/3 cup feta cheese, crumbled
Combine the zucchini, fennel, and dill in a bowl and toss with the lemon juice, olive oil, and ¼ teaspoon salt. Set aside and let marinate for 20 minutes, or up to an hour.
When you are ready to serve the salad, put the arugula in a large bowl. Scoop the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust as necessary, you may need more lemon juice, oil or salt. Conversely, feel free to add a little honey or agave to balance the tart lemon juice. Top the salad with pine nuts and feta and serve.