Zucchini Ribbon and Shaved Fennel Salad with White Beans and Basil
When it's too hot to turn on the oven, break out your vegetable peeler and turn those zucchinis into luscious ribbons! Thinly sliced fennel adds a subtle crunch and fresh flavor to this super light, summery salad. Don't skimp on the feta!
2 large zucchinis, peeled into ribbons
1 large fennel bulb, cored, thinly sliced, and fronds reserved for garnish
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup basil, packed
¼ cup feta, crumbled
2 tablespoons toasted breadcrumbs
1 lemon, juiced and zested
2 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
In a large bowl, combine all ingredients and season to taste. Serve immediately.
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