CSA veggies get super repetitive and boring this time of year, so it’s time to get creative with the summer harvests. That’s why I traded my typical salad-with-lettuce for a CSA Cucumber, Fennel & Mint version.

This actually came from one of our CSA‘s members, but I added a few extras for a more filling lunch.

CSA Cucumber, Fennel & Mint Salad Recipe

Ingredients:

• 2 cucumbers – cubed
• Fennel – slice stems into thin rounds
• Oranges – 2 peeled and cubed
• Mint – handful of leaves (or about 20-30 in my case.)
• Feta: 1/4 cup (optional).
• 1/2 cup or so of Sunflower seeds or sliced almonds – optional. (I felt like I needed to add some protein since I made this for lunch a few days.)

Dressing:

• 1/8 cup olive oil
• 1/8 cup apple cider vinegar
• 2 TB honey
• Salt & pepper to taste

Method:

1. Combine cukes, fennel & oranges and mix around. Add mint, feta & sunflower seeds.
2. Combine dressing and mix within salad.
3. Serve & Enjoy!

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Julie Hancher is the co-founder and Executive Director of Green Philly, an independent media organization making sustainability accessible, affordable and actionable. Since launching Green Philly in 2008, she has grown it from a passion project into a leading voice for local climate storytelling, pairing impactful journalism with community events and experiences. Julie is a frequent speaker on climate, media innovation and the future of local journalism, and is the creator of SustainPHL and EcoFair. Outside of Green Philly, you can find her hiking, biking, traveling, or exploring Philadelphia. View all posts by Julie Hancher