Shaved Vegetable Salad with Fennel-Citrus Dressing

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. 

Serves: 2
Total 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

Instructions:

1. Using a vegetable peeler, carefully shave zucchini, squash, and carrots into long, thin ribbons.
2. In a large bowl, whisk together olive oil, salt, and lemon. Toss vegetable ribbons in olive oil mixture and let sit 10 minutes.
3. Transfer vegetable ribbons to a plate and set aside. Whisk fennel fronds and honey into remaining dressing.
4. 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.