Hope you all had fun last weekend! All I remember doing was jumping in a jumper with a bunch of little kids and hiking in the noon day sun WITHOUT sunscreen or hats. Real smart.

Here’s a tasty, simple little salad I made last Friday. I saw the fennel at the farmer’s market last Wednesday and at $1 a bulb it seemed a good deal.

You know who got me into fennel? My dad. He makes a really good salad.

Here’s what you need:

INGREDIENTS:
1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed & shaved paper thin (or as thin as you can get them!)
2/3 c loosely chopped fresh dill
1/3 c fresh lemon juice (about 3 juicy lemons)
salt
4 or 5 generous handfuls of arugula
1/2 c pine nuts, toasted
1/3 c feta cheese, crumbled
OPTIONAL: Honey

1. Combine the fennel, zucchini and dill in a bowl.

Toss with the lemon juice, olive oil, and 1/4 tsp salt.

Just EXACTLY enough lemon juice, any extra carelessly spilled

Set aside and let marinate for 20 minutes, or up to an hour.

2. Just before serving salad, put the arugula in a large bowl. This is also from my garden – from last summer if you can believe it. It’s been producing since then. Wow!

3. Scoop all of the marinating veg on top of the arugula and pour as much of the lemon juice dressing as desired on top of that. Toss gently. Adjust dressing to your taste with more lemon juice, salt or pepper. If the lemon juice is too sour – add a bit of honey.

Not THIS!!!

4. Sprinkle pine nuts & feta on top & toss gently. Serve!

Source: Super Natural Every Day