Ingredients
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2 medium fennel bulbs, trimmed and sliced paper-thin
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1 medium zucchini or cucumber, sliced into paper-thin coins
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1/3 cup firmly packed chopped fresh dill
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1/3 cup lemon juice
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1/3 cup extra virgin olive oil
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1/4 tsp sea salt
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1/2 cup pine nuts
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3 cups arugula
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honey, if needed
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1/3 cup crumbled reduced fat feta cheese
Steps
1
In a bowl, combine the fennel, zucchini, dill, lemon juice, olive oil and ¼ teaspoon salt. Set aside to marinate for 20 minutes, up to one hour.
2
Prior to serving, preheat oven to 350ºF. Place pine nuts on a baking sheet and toast for about 10 minutes, shaking halfway through until fragrant and golden brown.
3
When ready to serve, place arugula in a large bowl and pour all of the fennel mixture on top. Toss together gently but evenly. Adjust taste with more dressing, salt or a drizzle of honey.
4
Serve topped with toasted pine nuts and reduced fat feta crumbles.
