1 small or ½ large cucumber, peeled and shaved thin
Juice of ½ lemon, more to taste
3 tablespoons extra-virgin olive oil, more to taste
¼ cup pine nuts, toasted
2-3 large handfuls arugula
5 basil leaves, chopped
Small handful feta cheese, to taste
Sea salt
1 teaspoon agave nectar or honey (optional)
Pinch red pepper flakes (optional)
Instructions
Toss the shaved fennel and cucumber with with the lemon, olive oil, agave nectar (if using), and a pinch of salt and refrigerate for 15-20 minutes.
Meanwhile, toast and chop the pine nuts.
Put the arugula in a large bowl and toss with the marinated fennel & cucumbers, pouring most of the lemon dressing on top. Taste and adjust salt, olive oil, lemon juice, and agave to your liking.
Top with the toasted pine nuts, basil, and feta. A pinch of red pepper flakes is a nice touch here, too.
Recipe by Love and Lemons at https://www.loveandlemons.com/?p=397