Squash and Fennel Salad

Picture this: you’re sitting down for a meal, about to bite into your usual salad—lettuce, maybe some tomatoes, yawn. Now, what if I told you there’s a better way? Enter the Squash and Fennel Salad—the salad that’s here to blow your taste buds away and make your veggies feel like rockstars. Think zucchini and squash are basic? Think again! These veggies are about to get a flavor makeover that’ll make you rethink everything you knew about salads. It’s fresh, it’s zesty, and it’s basically the coolest side dish at the dinner party. Pair it with grilled steak or chicken, and you’ve got a flavor combo that’ll make you feel like a five-star chef.

Why settle for boring noodle salads when you can make veggie noodles that taste better and are better for you? You’ll feel so good about this dish, you might even consider eating it as a main course. (No judgment here.) And bonus: it’s lighter than your usual grain-filled side dishes, and we promise, one bite and you’ll be hooked!

So, grab your apron (or don’t, we’re casual here) and let’s get noodle-y!

What You Need (Makes 4 Servings)

For the Squash and Fennel Salad:

• 2 green zucchinis (yes, you’ll be using them as noodles, no judgment here)
• 1 yellow squash (because we like a little variety)
• 1 fennel bulb and its fronds (that’s the leafy part, folks)
• 1 teaspoon coarse salt (for seasoning and making those veggies weep)

For the Lemony Dressing:

• 2 Tablespoons olive oil (the good stuff)
• 1 Tablespoon lemon juice (hello, zestiness)
• ½ teaspoon lemon zest (because we don’t do things halfway)
• ½ teaspoon garlic, minced (bring on the flavor)
• 2 Tablespoons fennel fronds, minced (yes, more fennel—this is a fennel-licious dish)
• Sea salt and black pepper to taste (season to perfection)

Instructions (Let’s Make It Fun!):

• Get your noodle on: Use a veggie peeler to turn your zucchini and squash into long, flat “noodles” (we’re talking Instagram-worthy spiral vibes). Cut the fennel bulb in half and slice it into thin half moons. Fennel is the superhero of the vegetable world, and it’s about to show off in this salad.
• Let the veggies shed a few tears: Throw those squash noodles and fennel slices into a colander. Sprinkle them with coarse salt and let them sit for 20 minutes over a plate. What’s happening? The veggies are crying, releasing some of their water. Give them a gentle squeeze (no need to yell at them) and transfer them to a salad bowl. This step ensures your salad won’t be swimming in water when it’s time to serve.
• Mix up that zesty magic: In a small bowl, combine all the dressing ingredients—olive oil, lemon juice, lemon zest, garlic, fennel fronds, and a little sea salt and black pepper. Whisk it up like you’re auditioning for a cooking show. Drizzle it over the veggie noodles and give it all a good toss.
• Chill out: Let the salad chill in the fridge until you’re ready to serve. It’s just like you—cool, composed, and totally ready to impress.
• Time to enjoy: When you’re ready to eat, grab a fork and dig in! It’s light, it’s fresh, and it’s packed with flavor.

Nutrition (Because You’re Curious): One serving = 81 calories, 7g fat, 5g carbohydrate, 2g sugar, 489mg sodium, 2g fiber, and 1g protein. (Basically, this salad is the healthy snack you’ve been waiting for.)

Now you’ve got the perfect salad for impressing guests, or just making your weeknight dinner a little more exciting. Go ahead, add a little flair to your side dish game. And remember, when life gives you zucchini and fennel, make this salad!

Enjoy!