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Place the sliced zucchini and the sliced fennel in a large mixing bowl.
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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).
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Add the olive oil, vinegar, and salt to the jar of a blender. Blend until the dressing is well combined (15 to 30 seconds).
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Pour the dressing over the zucchini and fennel.
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Toss the vegetables and let them marinate for 10 to 15 minutes in the fridge.
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Add the spring mix to the marinated vegetables. Toss to combine and coat the spring mix with the dressing.
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Evenly divide the salad between 2 to 4 serving plates or bowls.
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Top each salad with the pecans, feta, and parmesan (dividing the toppings evenly among all the salads).
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EAT!!!