Truffled Zucchini and Fennel Salad

Recipe Description:

If you prefer not to use truffle salt experiment with other spices like cumin or add more herbs.

Prep Time: 10 Minutes

Cook Time: n/a

Servings: 6

Difficulty: Easy

Recipe Ingredients:

2 zucchini

1 fennel with fronds

1/4-1/2 cup extra virgin olive oil

1/4-1/2 teaspoon sea salt or truffle salt

Recipe Instructions:

Slice the zucchini thinly with a sharp knife or in ribbons with a vegetable peeler.

Slice the fennel very thin with a sharp knife.

Chop up the fennel fronds for a total of 1-2 tablespoons.

Combine all ingredients until the vegetables are coated in oil (start with less oil and increase amount if needed to coat the vegetables).

Serve immediately for a crunchy salad or let marinate in the oil to soften (the time depends on how thin the vegetables were cut).

Author: Lisa @ Real Food Digest

Lisa lives in Los Angeles and blogs about the powerful impact our food choices have on our health and the environment. View all posts by Lisa @ Real Food Digest

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Lisa @ Real Food Digest

Leave a Reply Cancel reply