Cold Fennel and Zucchini Noodle Side Salad

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your collection, Cold Fennel and Zucchini Noodle Side Salad might be a recipe you should try. This hor d'oeuvre has 103 calories, 2g of protein, and 7g of fat per serving. For 67 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of cilantro, limes, green onion, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is solid. Try Cold Summer Zucchini Noodle Pasta Salad, Cold-poached halibut with fennel-olive salad, and Cold Noodle Salad for similar recipes.

Instructions

1. Using a mandolin, or your awesome knife skills, shave nice thin slices of the fennel bulb
2. Slice red bell pepper in 1/8 slices
3. Chop the green onion and cilantro
4. Remove the seeds from the jalapeno and slice thin slices of the jalapeno. Only use the amount you want based on how much heat you need
5. Cut the ends off of the zucchini and slice 1/8 slices lengthwise, then turn those slices sideways and slice 1/8 slices again. You should have slices that resemble noodles of zucchini
6. Place all of the veggies in a bowl and add the rice vinegar, juice of the 2 limes, and the olive oil and toss. Add a pinch of salt and pepper to taste. Place the bowl in the refrigerator for at least 30 minutes to chill and open up the flavors.
7. Garnish with fennel sprigs before serving!