Zucchini, dill and fennel salad

Zucchini,dill,Fennel Salad   

Ingredients

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

1/2 cup pine nuts, toasted or almonds

1/3 cup feta cheese, crumbled

 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 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.

In health....