Stumped on how to use up those big, beautiful fennel fronds in your bushel? Whisk chopped fronds into a light vinaigrette for this fresh and summery salad, perfect for a light dinner on the porch. If fennel is out of season, fresh dill will do just fine.
Prep Time: 20 minutes
1 large zucchini
1 large yellow squash
2 medium rainbow carrots
1 teaspoon olive oil
½ teaspoon kosher salt
Juice of 1 small lemon
1 teaspoon chopped fresh fennel fronds, plus more for garnish (if desired)
½ teaspoon honey
⅓ cup cooked rainbow quinoa
¼ cup blueberries
2 teaspoons dry roasted and salted pumpkin seeds
- Using a vegetable peeler, carefully shave zucchini, squash, and carrots into long, thin ribbons.
- In a large bowl, whisk together olive oil, salt and lemon. Toss vegetable ribbons in olive oil mixture and let sit 10 minutes.
- Transfer vegetable ribbons to a plate and set aside. Whisk fennel fronds and honey into remaining dressing.
- Toss vegetables, quinoa, and blueberries in dressing and divide among plates. Top with pumpkin seeds and serve immediately. Sprinkle with more fennel fronds, if desired.