Crisp Fennel Cucumber Salad (Printable)

Crunchy fennel and cucumber with zesty citrus dressing. Ideal for a light meal.

# 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
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper

→ Garnish

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 Tips:

01 -
  • It requires zero cooking, which is a lifesaver when it is sweltering outside.
  • The combination of fennel and dill creates an aroma that makes the kitchen smell amazing instantly.
02 -
  • Slicing the fennel very thinly is crucial because thick wedges can be tough to chew.
  • Letting the salad sit for too long will make it lose its signature crunch, so dress it right before eating.
03 -
  • Soak the sliced red onion in ice water for ten minutes to mellow out the harsh bite.
  • Toast the pine nuts in a dry pan over medium heat until golden and fragrant.

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