Looking for something fresh, crisp, and in season? This raw fennel and zucchini salad is simple to make and full of bright flavor.
Fennel can seem unfamiliar at first — its anise-like scent and unusual appearance can be off-putting. Even if you’re not a fan of licorice flavors, thinly sliced fennel brings an irresistible crunch and a mild, aromatic note that pairs beautifully with citrus. A lemon-forward dressing tones down the anise character while highlighting fennel’s subtle sweetness.
This salad is perfect for preparing ahead of time: the flavors deepen as the vegetables marinate in the dressing, so it tastes even better after a short rest.
Serve it alongside grilled fish, chicken, or steak, enjoy it as a light lunch on its own, or pair it with a heartier protein for a balanced meal.
Raw Fennel and Zucchini Salad
Ingredients
- 1 fennel bulb with fronds
- 1 zucchini
- 1/2 cup chopped flat leaf parsley
- 3 medium/small lemons, juiced
- 2 tablespoons apple cider vinegar may substitute champagne or white wine vinegar
- cracked pepper, to taste
Instructions
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Shave or thinly slice the fennel bulb and zucchini together until both are paper-thin.
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Tip: Use a mandoline if you have one, a vegetable peeler, or the cheese slicer on a box grater to get even, shaved slices.
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Chop the parsley and the fennel fronds (the feathery green tops) and toss them with the shaved fennel and zucchini.
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Whisk the lemon juice and apple cider vinegar together, pour over the vegetables, and toss to coat. Let the salad sit for a few minutes, tossing occasionally so the flavors meld.
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Finish with a grind of cracked pepper and serve chilled or at room temperature.