Cucumber and Fennel Salad
Making the perfect cucumber and fennel salad is an art. With every slice, dash, and mix, you create a canvas of nutrition and flavor.
Servings 8 people
Calories 78kcal
Cost $5
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.
Nutrition
Calories: 78kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 21mg | Potassium: 333mg | Fiber: 2g | Sugar: 3g | Vitamin A: 461IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 1mg