Shaved-Marinated Fennel Salad

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Shaved-Marinated Fennel Salad

Serves 4  | Prep Time: 10 minutes | Cook Time: none

A bright simple salad. Eat as is or serve along side some nice roasted mushrooms, sausages or shrimp. Adapted from Heidi Swanson of Super Natural Every Day.


  • 1 medium-large zucchini, sliced into paper thin coins
  • 2 small fennel bulbs, trimmed and shaved paper-thin
  • 2/3 cup / 15g loosely chopped fresh dill
  • 1/3 cup / 80ml fresh lemon juice, plus more if needed
  • 1/3 cup / 80ml extra virgin olive oil, plus more if needed
  • Sea salt to taste
  • 4 or 5 generous handfuls arugula
  • Honey, if needed
  • 1/2 cup / 2 oz/ 60g toasted almonds (or whatever you have on hand)
  • 1/3 cup / 2 oz / 60g / feta cheese, crumbled

Chef Tips

Ff you didn’t want the dill, use the fronds of the fennel bulb. 


Step 1

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. More time won’t hurt it either.

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