Cucumber & fennel with orange-mint dressing

6 servings

Ingredients

Quantity Ingredient
1 each Cucumber, peeled, halved, seeded & diced
1 small Fennel bulb, trimmed & finely slivered
2 tablespoons Orange juice
2 tablespoons Walnut oil
1 tablespoon Fresh mint
1 each Granny Smith apple, cored, quartered & sliced
2 teaspoons Lemon juice
2 tablespoons Walnuts, chopped & toasted
1 tablespoon Cilantro, chopped
⅛ teaspoon Paprika, sweet or hot
Salt & pepper

Directions

SALAD

VINAIGRETTE

SALAD: Combine salad ingredients, except walnuts, in a serving bowl & gently mix.

VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified.

Season with salt & pepper & pour over salad. Serve immediately or marinate, covered, in the fridge for 1 to 2 hours. Toss before serving & garnish with toasted nuts.

Yamuna Devi, "Yamuna's Table"

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