Crisp Fennel Cucumber Salad (Printable)

Refreshing fennel and cucumber with tangy citrus dressing.

# 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 Steps:

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 Advice:

01 -
  • The crunch of the vegetables against the zesty dressing is incredibly satisfying.
  • It comes together in minutes but looks like something from a fancy restaurant.
02 -
  • Salting the onion slices for 10 minutes removes harsh bitterness if you are sensitive.
  • The salad loses its coveted crunch if dressed too far in advance.
03 -
  • Chill your bowl in the freezer for 10 minutes before tossing to keep the salad extra crisp.
  • Use a vegetable peeler to shave the cucumber into ribbons for a fancy look.

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