Being an adult can be pretty awesome. You can buy fancy beer, even though I sometimes still blush when they card me. I really should stop doing that, I've been "of age" for a while now.
You can eat pints of blueberries and bunches of carrots from farmers markets and call it lunch. No one is judging.
You can fly your best friend (since the age of 11!) up from Texas just to make her go on a hike with you. No, we did other stuff but really, who are we kidding…
A few days later you can hike up the side of a mountain and stay up late. Did I mention I did this all in the past few days? No? Yeah, sometimes being an adult is cool. These are some of the major pros.
Other times, I eat popcorn sans pants and call it dinner when I don't have much time on my hands. Don't judge me. When you're an adult you'll see all things are possible. This salad? One of the awesome parts of being an adult. One week I got a surplus of vegetables I don't usually cook with in my CSA box. I had eaten fennel before but had yet to cook with it. Adult arugula? POUNDS of zucchini? Good thing a few days before I finally purchased Heidi Swanson's "Super Natural Everyday."
Anyone who is even slightly acquainted with me knows that I have a slight addiction to cookbooks. Some I rarely use and others that every page is splattered in stains. Already this one belongs in the latter category. As the name of the book implies, all of the recipes are as natural as possible and relatively free of "additives" (sugars, refined grains, etc).
Moral of the blog post: this salad is easy to put together, you can make it ahead and everyone will think you're a super fancy adult.
Shaved Fennel Salad
Adapted from Super Natural Everyday
- 1 medium-large zucchini, sliced into paper thin coins
- 2 small fennel bulbs, trimmed and shaved paper-thin
- 2/3 cup loosely chopped fresh dill
- 1/3 cup fresh lemon juice, plus more if needed
- 1/3 cup extra virgin olive oil, plus more if needed
- fine grain sea salt
- 4 or 5 generous handfuls arugula
- 1/2 cup sunflower seeds
- 1/3 cup goat milk feta cheese, crumbled
- 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, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that.
- Toss thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. Serve topped with sunflower seeds and feta.