1 head butter lettuce

1 tbsp. cilantro, chopped

2 medium cucumbers, peeled, seeded and diced

1 small fennel bulb, trimmed and finely slivered

2 tsp. fresh lemon juice

1 tbsp. fresh mint, chopped

3 tbsp. fresh orange juice

fresh ground black pepper

2 medium granny smith apples, cored, quartered and thinly sliced

1/8 tsp. paprika

2 tsp. walnut oil

1 tbsp. walnuts, chopped and pan toasted until golden



  1. Combine the cucumber, fennel, apple, and lemon juice in a serving bowl and gently mix.
  2. In a small bowl, whisk the orange juice, walnut oil, mint, cilantro, and paprika until emulsified. Season with pepper and pour over the salad.

Line 6 plates with lettuce leaves. Serve the salad immediately in the center of the lettuce cup or marinate, covered, in the refrigerator for 1 to 2 hours. Garnish with toasted nuts.