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    Shaved Zucchini-Fennel Salad

    Long strips of raw zucchini and shaved fennel absorb the lemony vinaigrette, making a delicious base for this salad. Serve right away after tossing with the dressing to keep the zucchini crisp.

    Ingredients

    • 1 pound zucchini
    • 1 large bulb fennel
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons lemon juice
    • 3/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1/4 cup slivered red onion
    • 6 tablespoons shredded Manchego

    Instructions

    Step 1
    Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad.
    Step 2
    Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup. Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese.

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