1medium-large zucchinisliced into paper thin coins, I used a mandolin
1medium fennel bulbstrimmed and shaved paper-thin, I used a mandolin
1tablespoonchopped fresh dill
Vinaigrette:
Juice from one lemon
1/3cupextra virgin olive oilplus more if needed
Pinchof fine grain sea salt
Toppings:
1/2cupfresh blueberries
1/2cupalmond nutsslivered
1/3cupfeta cheesecrumbled
Instructions
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, or up to an hour.
When you are ready to serve the salad, add in blueberries, almonds and feta. Toss gently but thoroughly.
Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed.