Servings: 2 / Total Time: 25 minutes / Author: The Migoni Kitchen

We got plenty of fresh vegetables in our CSA box this week including mixed greens, fennel, zucchini and summer squash, and carrots. The hot weather is already here in Dallas so we have been brainstorming lighter recipes. We loved the way this salad turned out using a combination of flavors, including roasted fennel and raw zucchini ribbons.

Fennel is packed full of flavor and can taste great eaten raw, but we prefer to roast it for about 10 minutes to help make the taste more subtle. We did opt to leave the zucchini raw, which may sound strange, but the texture is perfect for the salad and pairs so well with the citrus vinaigrette.

We added some avocado, mixed greens, and cherry tomatoes to balance it out and paired the salad with a crab cake. It pairs really well with all types of seafood - like a grilled fish, seared scallops, roasted salmon, etc.



 

Ingredients:

• 1 Bulb of Fennel, thinly sliced; Reserve fennel fronds
• 2 Zucchini or Summer Squash, sliced thinly into ribbons
• 1 Avocado, sliced
• 1 Cup Cherry Tomatoes, Halved
• 2 Cups Mixed Greens
• 1 Teaspoon Honey
• 1 Clove Garlic
• ½ Lemon, Juiced
• ½ Orange, Juiced
• ½ Lime, Juiced
• 2 Tablespoons Mint, chopped
• ¼ Teaspoon Kosher Salt
• ¼ 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.