Crisp Fennel Cucumber Salad (Print Page)
A vibrant salad with fennel, cucumber, and citrus dressing.
# What You 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
# Directions:
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 Tips:
01 -
- It requires zero cooking, which makes it a lifesaver when you simply cannot deal with heat.
- The combination of fennel and dill feels fancy and elegant without any real effort.
02 -
- If you let this sit too long, the onions will overpower the delicate fennel flavor.
- Slicing the fennel paper-thin is the secret to making it taste palatable rather than woody.
03 -
- Soak the sliced red onion in ice water for ten minutes if you find it too pungent.
- Toasting the pine nuts in a dry pan until they are golden brown elevates the nutty flavor significantly.