Crisp Fennel Cucumber Salad (Printer-Friendly)
A refreshing mix of fennel, cucumber, and tangy citrus dressing.
# What You'll Need:
→ Vegetables
01 - 1 large fennel bulb, thinly sliced
02 - 1 large cucumber, thinly sliced
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh dill, chopped
→ Dressing
05 - 3 tbsp extra virgin olive oil
06 - 1 tbsp lemon juice (freshly squeezed)
07 - 1 tbsp white wine vinegar
08 - 1 tsp honey (or maple syrup for vegan)
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper
→ Garnish (optional)
11 - Zest of 1 lemon
12 - 2 tbsp toasted pine nuts
# How to Make It:
01 - Thinly slice the fennel bulb, cucumber, and red onion using a sharp knife or mandoline.
02 - Place all sliced vegetables in a large salad bowl. Add the chopped dill.
03 - In a separate small bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey, salt, and black pepper until well combined.
04 - Pour the dressing over the vegetables. Toss gently to coat evenly.
05 - Garnish with lemon zest and toasted pine nuts if desired. Serve immediately for maximum crunch.
# Expert Advice:
01 -
- It requires absolutely zero heat so you stay cool while prepping.
- The crunch of the fennel against the crisp cucumber is addictive.
02 -
- Slice the fennel as thinly as possible for the best texture.
- Let the salad sit for just five minutes to let the flavors meld slightly.
03 -
- Chill your bowl in the fridge beforehand to keep the salad extra cold.
- Add the dressing right before serving to keep everything crisp.