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 Editor-in-Chief of Green Philly, sharing her expertise of all things sustainable in the city of brotherly love. She enjoys long walks in the park with local beer and greening her travels, cooking & cat, Sir Floofus Drake. View all posts by Julie Hancher