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!
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
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
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