Fennel Cucumber Salad

1 - large fennel bulb, rinsed
1/2 - medium cucumber
4 T capers, drained
1/2 t fresh lemon zest
1 T freshly squeezed lemon juice
1/2 t kosher salt
1 T olive oil
0 - pitted kalamata or black olives

Cut the stalks off the fennel bulb, cutting close to the bulb. Remove any bruised or tough outer layers. Cut away the bottom of the bulb, then cut the bulb in half lengthwise and remove the hard inner core. Slice the fennel into paper-thin strips.

Peel the cucumber and rinse. Cut the cucumber into matchsticks, discarding the inner core of seeds.

Toss the fennel and cucumber together with the capers and lemon zest. In a small bowl, mix together the lemon juice, salt, and olive oil. Pour over hte salad and toss well. Garnish each serving with pitted olives.

From Vegan Lunch Box