Fresh Fennel and Zucchini Tagliatelle Salad
A crunchy, fragrant salad with no cooking required, for those days when the oven stays off.
- Prep time: 15 minutes
- Cook time: 0 minutes
When summer hits hard and the kitchen becomes a no-go zone, this cold salad arrives like a gentle breeze. Thinly sliced fennel, zucchini ribbons, a splash of lime and jalapeño to wake it all up: here's a side dish with plenty of zing that requires zero effort.
Ingredients
-
coriander
-
olive oil
-
fennel
-
onions
-
chili powder
-
salt and pepper
black, to taste -
lime juice
-
red peppers
-
rice vinegar
-
green zucchini
Recipe steps
Slice the fennel
Using a mandoline or a good sharp knife, cut the fennel bulb into thin slices. Set aside a few fronds for garnish.
Prep the vegetables
Cut the red bell pepper into thin strips. Slice the green onion and roughly chop the cilantro. Seed the jalapeño and slice it thinly (adjust according to your heat tolerance).
Cut the zucchini tagliatelle
Trim the ends of the zucchini. Slice it lengthwise into thin sheets, then cut these sheets into strips to create veggie tagliatelle.
Assemble and season
Combine all the vegetables in a salad bowl. Add the rice vinegar, juice of 2 limes, and olive oil. Toss gently. Season with salt and pepper to taste.
Let it marinate in the fridge
Place the bowl in the refrigerator for at least 30 minutes. This resting time allows the flavors to develop and the vegetables to soften slightly.
Serve
Remove the salad from the fridge, give it one last toss, and garnish with the reserved fennel fronds. Serve nice and cold.
Tips and variations
- No jalapeño? A small sliced bird’s eye chili or some chili flakes will do the trick.
- Add roasted peanuts or sesame seeds for extra crunch.
- For a heartier version, toss in some lime-marinated shrimp or cubes of firm tofu.
Anti-waste tips
Don’t throw away the fennel stalks and fronds!
Here are some ideas:
- Add them to a vegetable broth for extra flavor
- Blend them into an original pesto with walnuts and parmesan
- Use them as an aromatic bed for oven-baked fish
