Ben and my favorite day of the year will be here in only 3 days! The summer solstice, the sun’s birthday, the longest sunlight of the year! We are in love with the sun! This Zucchini and Fennel Summer Salad is just the type of salad you might want to eat on a day when our earth is most inclined toward the sun!
I it’s going to be a great summer!
Zucchini and Fennel Summer Salad
Prep Time 30 minutes
Total Time 30 minutes
Ingredients
- 2 small zucchini thinly sliced lengthwise
- 1 large fennel bulb thinly sliced
- 3 Tbsp. olive oil
- 3 Tbsp. citrus champagne wine vinegar by O Olive Oil
- 1 tsp. kosher salt
- 1 container “spring mix” lettuce 5 to 6 oz.
- ½ cup chopped and toasted pecans
- ½ cup crumbled feta
- ¼ cup shaved Parmesan
Instructions
-
Place the sliced zucchini and the sliced fennel in a large mixing bowl.
-
Note: I used a mandolin to thinly slice my vegetables. If you do not have a mandolin you could use a vegetable peeler or knife (of course).
-
Add the olive oil, vinegar, and salt to the jar of a blender. Blend until the dressing is well combined (15 to 30 seconds).
-
Pour the dressing over the zucchini and fennel.
-
Toss the vegetables and let them marinate for 10 to 15 minutes in the fridge.
-
Add the spring mix to the marinated vegetables. Toss to combine and coat the spring mix with the dressing.
-
Evenly divide the salad between 2 to 4 serving plates or bowls.
-
Top each salad with the pecans, feta, and parmesan (dividing the toppings evenly among all the salads).
-
EAT!!!
Have a great day! I’ll be back tomorrow.