Summer Fennel Salad
Balance the heat of pitta season with this light cooling summer salad.
Servings 4
Ingredients
Lime or Lemon Vineiagrette
- 2 tbsp lime juice organic fresh
- 1 clove garlic organic minced
- 1 shallot minced
- 1/2 tsp sugar
- 1/2 tsp rock salt
- 1/4 tsp black pepper dried ground
- 1/8 tsp coriander dried ground
- 1-2 tbsp olive oil organic extra virgin
Salad Ingredients
- 1 bulb fennel washed trimmed sliced thinly
- 1 small carrot washed trimmed grated
- 1/2 red onion trimmed peeled sliced thinly
- 1 cucumber peeled seeded sliced thinly
Instructions
Lime vinaigrette
- Add dressing ingredients to a small bowl Drizzle oil in while mixing.
- Salt and Pepper to taste
- Mix well and set aside
Salad
- Trim and Peel cucumber. Scrape out seeds with a spoon.
- Thinly slice fennel, onion, and cucumber into a medium bowl
- Trim and peel carrot. Grate carrot into mix
- Mix and dress with lime vinaigrette Allow to rest 10 minutes before serving
Notes
Lime Vinaigrette Dressing
Please take good care when using a knife or mandolin. Protect yourself and your fingers.
Equipment
- Juicer
- Mandolin
- Spoon
- Knife
- Cutting board
- Whisk
- Small bowl for dressing
- Medium Bowl for salad