Carrot Salad with Zucchini
Rinse and peel the vegetables. Quarter the fennel, and remove the hard stalk. Thinly slice the carrots and zucchnini into long ribbons using a peeler. Rinse the watercress, separate the leaves, and dry. Rinse the lemon in hot water and dry. Finely grate the zest, and squeeze the juice. Mix 2 tablespoons of lemon juice with the oil, then season to taste with salt and pepper.
Mix all of the vegetables for the salad together, and drizzle with the dressing. Mix until thoroughly combined. Garnish with the parsley.