Eating healthy isn't just about fueling your body; it's an active choice to savor every bite, appreciate the ingredients' qualities, and enjoy the process of creating a meal as much as the end result. In the realm of nutritious and delicious food, cucumber and fennel salad stands out as a clean, vibrant, and incredibly versatile dish.
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Cucumber and Fennel Salad
Salads are an international affair, each culture bringing unique mixes of flavors and textures. The cucumber and fennel salad has Mediterranean and Middle Eastern roots, where fresh, raw ingredients are celebrated. This salad's refreshing taste and simplicity have led to its widespread popularity in modern, health-conscious diets.
Serve your cucumber and fennel salad chilled on its own as a palate cleanser between courses, or alongside Grilled Chicken Breasts with Zucchini or as a refreshing side with Spicy Chicken Bites.
Ingredients
Serves: 6-8 Prep Time: 10 minutes
- 3 cucumbers, sliced thinly
- 1 onion, sliced thinly
- 1 fennel bulb, sliced thinly
- 3 tablespoon lemon juice
- 3 tablespoon extra-virgin olive oil
- ¾ cup fresh dill, chopped
- ¼ teaspoon lemon zest
- Sea salt and freshly ground black pepper to taste
How to Make Cucumber and Fennel Salad
Combine the dill with the lemon zest and lemon juice in a bowl and slowly whisk-in the olive oil. Season the vinaigrette to taste with sea salt and freshly ground black pepper.
Combine the cucumbers, fennel and onion in a bowl and pour the vinaigrette over.
Adjust the seasoning and serve.
More Unique Recipes
If you love unique as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Braised Rabbit with Thyme
- Bacon Wrapped Sausage with Apples
- Nicoise Chicken Stew Recipe
- Paleo Bison Meatloaf
📖 Recipe
Cucumber and Fennel Salad
Ingredients
- 3 cucumbers sliced thinly
- 1 onion sliced thinly
- 1 fennel bulb sliced thinly
- 3 tablespoon lemon juice
- 3 tablespoon extra-virgin olive oil
- ¾ cup fresh dill chopped
- ¼ teaspoon lemon zest
- Sea salt and freshly ground black pepper to taste
Instructions
- Combine the dill with the lemon zest and lemon juice in a bowl and slowly whisk-in the olive oil. Season the vinaigrette to taste with sea salt and freshly ground black pepper.3 tablespoon lemon juice, 3 tablespoon extra-virgin olive oil, ¾ cup fresh dill, ¼ teaspoon lemon zest, Sea salt and freshly ground black pepper to taste
- Combine the cucumbers, fennel and onion in a bowl and pour the vinaigrette over.3 cucumbers, 1 fennel bulb, 1 onion
- Adjust the seasoning and serve.
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