Truffled Zucchini and Fennel Salad Recipe Description: If you prefer not to use truffle salt experiment with other spices like cumin or add more herbs. Prep Time: 10 MinutesCook Time: n/aServings: 6 Difficulty: Easy Recipe Ingredients: 2 zucchini 1 fennel with fronds 1/4-1/2 cup extra virgin olive oil 1/4-1/2 teaspoon sea salt or truffle salt Recipe Instructions: Slice the zucchini thinly with a sharp knife or in ribbons with a vegetable peeler. Slice the fennel very thin with a sharp knife. Chop up the fennel fronds for a total of 1-2 tablespoons. Combine all ingredients until the vegetables are coated in oil (start with less oil and increase amount if needed to coat the vegetables). Serve immediately for a crunchy salad or let marinate in the oil to soften (the time depends on how thin the vegetables were cut). Author: Lisa @ Real Food Digest Lisa lives in Los Angeles and blogs about the powerful impact our food choices have on our health and the environment. View all posts by Lisa @ Real Food Digest