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1 big zucchini
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1 fennel bulb
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½ cucumber
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250 g green olives
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1 ½ cup cashews (soaked previously, for at least 4 hours)
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4 tbsp sunflower seeds
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1 lemon
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4 tbsp natural water
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Fresh fennel
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Fresh parsley
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Olive oil
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Sea salt and black pepper
Cut the zucchini in julianas by using a mandolin or a sharp knife.
Slice the fennel bulb, cucumber and olives. Place the ingredients in a big bowl.
Squeeze the lemon to make some juice. Place the soaked cashews, lemon juice, parsley leaves, 4 tablespoons olive oil, salt and pepper into a blender or mix by using a food processor until you get a creamy consistency, add a couple of spoons of natural water mix once again.
Add the dressing on the top of the prepared veggies, some extra olive oil, salt and pepper.
Cut the fennel herbs with a pair of scissors and spread it on the top of the salad.
Combine all the ingredients with a wooden spoon or with your hands.
Sprinkle some sunflower seeds on the top.
“ Raw and delicious”
