10/20/2023
๐๐ช๐ฎ๐๐ฌ๐ก ๐๐ง๐ ๐
๐๐ง๐ง๐๐ฅ ๐๐๐ฅ๐๐
This salad wins the award of the most refreshing side dish ever! The combined essence of fennel and lemon give ordinary zucchini extraordinary flavor in this simple, invigorating salad. Consider it your new go-to side dish to enjoy with grilled steak or chicken.
Hereโs another flavorful reason to ask more from your side dishes. Do you really need traditional, grain-filled noodle salads when itโs possible to create a veggie noodle salad like this instead? This one taste better and is better for youโฆone bite and youโll see what I mean.
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๐๐ก๐๐ญ ๐ฒ๐จ๐ฎ ๐ง๐๐๐
๐บ๐๐๐๐๐๐๐: 4
๐๐ผ๐ฟ ๐๐ต๐ฒ ๐ฆ๐พ๐๐ฎ๐๐ต ๐ฎ๐ป๐ฑ ๐๐ฒ๐ป๐ป๐ฒ๐น ๐ฆ๐ฎ๐น๐ฎ๐ฑ
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2 green zucchini
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1 yellow squash
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1 fennel bulb and fronds
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1 teaspoon coarse salt
๐๐ผ๐ฟ ๐๐ต๐ฒ ๐๐ฒ๐บ๐ผ๐ป๐ ๐๐ฟ๐ฒ๐๐๐ถ๐ป๐ด
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2 Tablespoons olive oil
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1 Tablespoon lemon juice
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ยฝ teaspoon lemon zest
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ยฝ teaspoon garlic, minced
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2 Tablespoons fennel fronds, minced
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sea salt and black pepper to taste
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
1๏ธโฃ Use a veggie peeler to turn the zucchini and squash into long, flat noodles. Cut the fennel bulb in half, and then slice into thin half-moons.
2๏ธโฃ Throw the squash noodles and fennel slices into a large colander and sprinkle with the coarse salt. Mix the salt into the veggies and let sit for 20 minutes over a plate. Squeeze the veggies gently to release excess water and transfer to a salad bowl.
3๏ธโฃ In a small bowl combine the dressing ingredients. Toss the dressing with the veggies and chill until serving. Enjoy!
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One serving equals: 81 calories, 7g fat, 5g carbohydrate, 2g sugar, 489mg sodium, 2g fiber, and 1g protein.