Ingredients:
Salad:
1 cucumber, peeled, halved and seeded
1 small fennel bulb, trimmed and finely slivered
1 Granny Smith apple, cored, quartered and thinly sliced
2 teaspoons fresh lemon juice
2 tablespoons chopped walnuts, pan toasted until golden
Vinaigrette:
2 tablespoons fresh orange juice
2 tablespoons walnut oil (or oil of your choice)
1 tablespoon chopped fresh mint
1 tablespoon chopped cilantro
1/8 teaspoon mild or hot paprika
sea salt
Freshly ground pepper
Directions:
1. Combine cucumber, fennel, apple, and lemon juice in a serving bowl and gently mix.
2. In a small bowl, whisk the vinaigrette ingredients until emulsified. Season with salt and pepper and pour over the salad.
3. Serve immediately, or marinate, covered in the refrigerator, for 1-2 hours. Toss before serving and garnish with toasted nuts.
Serves 6