Combine the zucchini, fennel and parsley or dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.
When you are ready to serve the salad, put the chopped lettuce (or arugula) in a large bowl. Scoop all of the zucchini and fennel onto the lettuce or arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.
Recipe source: 101 Cookbooks
This recipe is made with tofu, but you can easily substitute chicken or turkey.
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