Shaved Zucchini and Fennel Salad

This one is pretty close to the Shaved Fennel and Mushroom Salad I've made in the past. The zucchini and red onion make a really nice addition in this salad from EatingWell magazine. I added the mushrooms to it. Nice, fresh and easy for a quick lunch. Or with dinner.

Shaved Zucchini, Fennel and Mushroom Salad
Source: EatingWell - July/August 2011
adapted by There's Always Thyme to Cook
Printable Recipe

2-3 zucchini
1 bulb fennel, quartered and cored, fronds reserved
4-5 white button or cremini mushrooms
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
a little bit of fresh lemon zest
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup slivered red onion
6 tablespoons shredded Manchego, Asiago or Parmesan cheese

Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or a knife. Place the strips in between two layers of paper towel and let stand while you prepare the rest of the salad.

Very thinly slice fennel bulb and the mushrooms with a knife or mandoline. Chop enough fronds to equal about 1/8 cup. Whisk oil, lemon juice, lemon zest, salt and pepper in a large bowl. Add the zucchini, fennel, fronds, mushrooms and onion; gently stir to coat well. Serve sprinkled with cheese and freshly ground pepper.

Joining 

Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
 

and

Joining the November Blog Hop & Giveaway: Favorite Vegetable Recipes on the FaveDiets blog.

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