A refreshing and simple salad combining the crispness of fennel and apple with a hint of roasted cashews.
Cut the fennel bulb into pieces, keeping the greens aside.
Chop the red apple into chunks.
Slice the yellow zucchini into pieces. You can also use green zucchini if preferred.
Pluck the parsley leaves from the stems.
In a mixing bowl, combine the fennel, apple, zucchini, and parsley.
Add the roasted and salted cashews to the bowl.
Drizzle olive oil and lemon juice over the salad.
Season with salt and pepper to taste.
Toss everything gently to combine.
Serve the salad fresh and enjoy the crisp flavors.
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