1 English cucumber, thinly sliced into ribbons with a vegetable peeler
2 fennel bulbs, clean and sliced thin
2 tbsp fennel tops, chopped
1/2 cup cashews, chopped in large and small pieces
1/2 tsp fine sea salt
1/2 tsp cumin
pinch cayenne
Dressing
1/4 cup freshly squeezed lemon juice
1/4 Tbsp apple cider vinegar
1/2 cup olive oil
1/2 tsp fine sea salt
1/2 tsp black pepper
1 tsp maple syrup
pinch cayenne
Instructions
Toss cashews with salt, cumin, and cayenne. Toast all of it stovetop in a dry skillet until the spices are fragrant and the cashews are hot and browning slightly. Roughly chop again, let cool.
Toss all dressing ingredients together. Place cucumber and fennel in the dressing. Toss and let sit for about 20 minutes while you cook your main.
Assemble directly onto platter or individual plate with a bit of dressing from the bowl. Top with handful of cashews. Enjoy!
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