Fennel Zucchini Salad with Watercress Mint Feta
Ingredients
- 1 cup peas, fresh or frozen
- 3 small zucchini (4-5 inches each)
- 1 medium fennel bulb
- 4 cups gently packed trimmed watercress (about 1 large bunch)
- ⅓ cup torn fresh mint, plus more for garnish
- 3 tablespoons good-quality extra-virgin olive oil
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
- ⅔ cup crumbled sheep's-milk feta, plus more for garnish
Instructions
Fennel & Zucchini Salad with Watercress, Mint & Feta serves 6 original recipe by EatingWell.
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