Fennel + Zucchini Salad

Fresh, delicious, + super simple lemony salad



Ingredients

  • 2-3 small zucchini, sliced into paper thin coins*

  • 2 small fennel bulbs, shaved paper thin

  • 2/3 cup chopped fresh dill

  • 4-5 handfuls of arugula

  • 3 Tbs fresh lemon juice

  • 3 Tbs olive oil

  • 2 tsps maple syrup

  • Sea Salt + black pepper

  • 1/3 cup crumbled plant-based feta cheese (either store bought or try one of my recipes)

  • 1/2 cup toasted almonds or pine nuts



Instructions

  • Combine zucchini, fennel, dill and dressing and let it sit for about an hour

  • Refrigerate it after that to get it to crunch up a bit

  • To serve, place the arugula on a large plate (or in a bowl), add the zucchini/fennel and mix well

  • Top with plant-based feta and sprinkle the nuts



Notes

  • Serves 4-6