Crisp Fennel Cucumber Salad (Printable)
Light Mediterranean salad with fennel and cucumber.
# 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
# How-To:
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 -
- The crunch from the fennel and cucumber is incredibly satisfying and refreshing.
- It comes together in mere minutes but looks impressive on any dinner table.
02 -
- Letting the salad sit for too long will make it soggy, so dress it right before you eat.
- Mandolines can be dangerous, so always use the hand guard to protect your fingers.
03 -
- Toast your pine nuts in a dry pan until golden to deepen their nutty flavor.
- Taste the cucumber first and if the skin is bitter, peel it before slicing.