Wednesday, August 6, 2014

Cucumber Fennel Salad

1/4 cup lemon juice (juice of one lemon)
3 T olive oil
2 T rice vinegar (more if desired more tang)

1 cucumber, thinly sliced
1 zucchini, thinly sliced
1 medium fennel bulb, thinly sliced
1 apple, cored and thinly spliced (if using organic leave on the peel for added color)
1 peach, pitted, peeled and thinly sliced
1-2 T red onion, diced 
1 handful of fresh herbs (any combination of dill, mint, lemon balm, cilantro or parsley)
sea salt to taste
fresh nasturtium for garnish

(Prepare 2-4 hours ahead of time and chill before serving)
Mix together lemon juice, olive oil, rice vinegar and salt in a jar or bowl.

Combine all other ingredients in a bowl, pour dressing over and toss together. 

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