| | Cucumber & Fennel with Orange-Mint Dressing
SALAD
1 Cucumber, peeled, halved, seeded & diced
1 small Fennel bulb, trimmed & finely slivered
1 Granny Smith apple, cored, quartered & sliced
2 teaspoons of lemon juice
2 tablespoons of walnuts, chopped & toasted
VINAIGRETTE
2 tablespoons of orange juice
2 tablespoons of walnut oil
1 tablespoon of fresh mint
1 tablespoon of cilantro, chopped
1/8 teaspoon of paprika, sweet or hot
Salt & pepper
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, "Yamunas Table" |
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