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Fennel and Zucchini Salad with Citrus Vinaigrette

Fennel and Zucchini Salad with Citrus Vinaigrette

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 2 People

Ingredients
  

Fennel and Zucchini Salad

  • 1 Bulb Fennel Thinly sliced, Reserve Fennel Fronds
  • 2 Zucchini Sliced thinly into ribbons
  • 1 Avocado
  • 1 Cup cherry tomatoes Halved
  • 2 Cups Mixed Greens

Citrus Vinaigrette

  • 1 teaspoon honey
  • 1 Clove garlic
  • 1/2 lemon Juiced
  • 1/2 Orange Juiced
  • 1/2 Lime Juiced
  • 2 tablespoons Mint Chopped
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon Black Pepper
  • 1 Tablespoon Red Wine Vinegar
  • 3 Tablespoons extra virgin olive oil

Instructions
 

  • Peel outer layer of fennel bulb off and slice bulb thinly lengthwise. Set aside 1-2 tablespoons of the fennel fronds for the dressing.
  • Pre-heat oven to 400F. Add sliced fennel to baking sheet with a drizzle of olive oil and bake for about 10 minutes. Set aside.
  • Next, make the dressing. Add garlic, salt, pepper, mint, fennel fronds, oil, vinegar, honey and citrus to blender. Blend until smooth. Set aside.
  • Thinly slice zucchini lengthwise to make ribbons. This is easiest with a mandolin slicer, but can also be done by hand.
  • Toss zucchini ribbons with half of the citrus dressing in a large bowl and let marinate for 5-10 minutes.
  • On your plate, arrange roasted fennel, zucchini ribbons, mixed greens, sliced avocado, and tomatoes.
  • Top with remaining citrus dressing and any extra herbs. Pairs well with fish and seafood.