Cucumber and Fennel with Orange-Mint Dressing

  • 1 cucumber, peeled and diced
  • 1 fennel bulb, trimmed and finely slivered
  • 1 Granny Smith apple, sliced
  • 2 tsp. lemon juice
  • 2 Tbsp. toasted walnuts, chopped

For the vinaigrette:

  • 2 Tbsp. orange juice
  • 2 Tbsp. walnut oil
  • 1 Tbsp. fresh mint
  • 1 Tbsp. cilantro
  • 1/8 tsp. paprika
  • salt and pepper to taste

Combine salad ingredients except walnuts in a salad bowl and gently mix. In a small bowl, whisk all vinaigrette ingredients until emulsified. Season with salt and pepper and pour over salad. Serve immediately or marinate, covered in fridge, for 1-2 hours. Before serving, toss and garnish with toasted nuts. From Yamuna’s Table by Yamuna Devi.