Derek and I are trying to be healthier. You know, lots of sweaty workouts, less alcohol, more greens. I’m even drinking water. I’ll let you know how that goes. In the meantime, this salad is pretty amazing, and it’s simple. We serve it as a large-portioned, single-dish dinner and have been satisfied, even after intense evening cardio. Enjoy!
If you’re using a knife to prep here, do your best to slice things very, very thinly – not quite see through thin, but close. Slicing on a mandoline will save you time (and you can pick up one for nearly nothing, if you need one.)
1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup loosely chopped fresh dill
1/3 cup fresh lemon juice, plus more if needed
1/3 cup extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed (use it!)
1/2 cup pine nuts, toasted (I used almonds)
1/3 cup feta cheese, crumbled
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 arugula in a large bowl. Scoop all of 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 with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.
Serves 4 to 6 (for small portions; we serve for 2 and have a little left over. The marinated veggies keep fine in the fridge for a few days.)
Prep time: 10 min