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  1. Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and ΒΌ teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

  2. 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.

  3. Let your taste buds guide you. Serve topped with pine nuts and feta.

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