Recipe
Carrot Fennel Cucumber Salad
4 servings
Ingredients
- 6 organic carrots, thinly sliced
- 1 fennel bulb, thinly sliced
- 1 cucumber, thinly sliced
- 1 cup fresh parsley, chopped
- 4 Tbsp freshly squeezed lemon juice
- 2 Tbsp canola oil
- Sea salt
- Freshly ground black pepper
Directions
- Combine carrots, fennel, cucumber, and parsley in a large bowl.
- Mix lemon juice, canola oil, salt, and pepper in a container with a securable lid. Tighten lid and shake.
- Pour dressing over salad and toss gently.
