This salad is the perfect accompaniment to some BBQ grilled veggies. It is fresh, tangy, light and super crunchy! All the makings of a perfect summer dish.
The addition of fennel here adds a ton of flavour and freshness! Fennel is a serious superfood. It aids in digestion, reduces water retention (bye bye bloating), improves memory and brain function, prevents against cardiac problems and it makes ya breath smell fresh!
Also, is anyone else obsessed with dill? I have been using it in everything lately! It adds such a bright and vibrant flavour to every dish! Not to mention it boost immunity, aids in digestion and reduces inflammation! This combined with the fennel = some serious digestive power.
ALSO! I just wanna point out: Farming and catching shrimp can be very destructive to their ecosystem. As with all animal products, it is important to source from fish mongers you trust and buy seafood that has been raised and caught sustainably, without the use of antibiotics.
1 lb shrimp
1 clove garlic1 bulb fennel
½ cup dill
zest + juice from 1 lemon
2 tsp white wine vinegar
1 tsp sea salt
¼ cup + 1 tbsp olive oil (divided)
Mince the garlic. Heat it in a large pan with 1 tbsp olive oil. Cook the shrimp until light pink and cooked through. Set aside and let cool for 5 minutes before transferring to the fridge to chill.
Slice the top off the fennel bulb and cut it in half through the root. Make an insertion half way through lengthwise but keep the root intact. Cut the fennel into thin slices widthwise.
Slice the cucumber in half and then into thin slices. You want the fennel, cucumber and shrimp to be relatively the same size pieces. Roughly chop the dill
Slice the shallot very thinly. Toss the chilled shrimp, fennel, cucumber, shallot and dill together in a large bowl.
In a small bowl, whisk together the remaining olive oil, salt, lemon juice, vinegar and zest. Pour over salad and toss until everything is coated. Serve cold for the perfect fresh summer dinner.