Shaved Fennel & Zucchini Salad

Thanks to our friend Tahirih Linz from Salmonberry Consulting we are bringing you another delicious salad. Gather your zucchini and fennel and get ready for yumminess!

You’ll need

1 medium-large zucchini, sliced into paper thin coins (mandolin is really helpful!)

2 small fennel bulbs, trimmed and shaved paper-thin (again, the mandolin is key)

2/3 cup loosely chopped fresh dill

1/3 cup fresh lemon juice

1/3 cup extra virgin olive oil

fine grain sea salt

1 to 2 cups of quinoa – cooked

1/2 cup pine nuts, toasted

Directions

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil

and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the quinoa in a large bowl. Scoop all of the

zucchini and fennel onto the quinoa and toss gently but thoroughly. Serve topped with

pine nuts.