Fennel Cucumber Salad
This fennel and cucumber salad makes the most of light summer produce and flavorful fresh dill. Quick and easy to make, it works perfectly as a summer side salad with BBQ food or as picnic food.
Servings: 4 servings
Calories: 91kcal
Ingredients
- ½ English cucumber finely sliced
- 1 small fennel bulb stalks and fronds removed, finely sliced
- 2 tablespoon extra virgin olive oil
- 1-2 teaspoon apple cider vinegar more to taste
- 1 teaspoon honey
- 2 tablespoon dill diced
- pinch salt
- pinch black pepper optional
Instructions
- Prepare the fennel by slicing off the stalks and fronds. Slice lengthways through the root. Then finely slice horizontally with a sharp knife or use a mandolin.
- Slice the cucumber lengthways, then slice into half moon shapes. If you wish, you can remove the seeds with a small spoon or peel the cucumber.
- Combine the olive oil, apple cider vinegar, diced dill, honey, salt and black pepper in a small bowl. Stir or whisk to combine.
- Add all the salad ingredients to a bowl and toss to coat the vegetables in the dill dressing. Adjust with more salt or black pepper to taste.
Notes
- English cucumber and Persian cucumbers have thin edible skin, so don't have to be peeled, but you can if you prefer. Scooping out the seeds is also down to preference.
- While the apple cider vinegar will help slow browning, I suggest slicing the fennel shortly before you serve the salad.
- If lemon juice works for you, then add a small squeeze (likely not suitable for my low histamine readers).
- Using a mandolin will give you very finely sliced fennel, but if you don't have one a sharp knife and steady hand will work too!
- Adjust the dressing to taste preference, with more apple cider vinegar, salt or black pepper.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- dill scores 1, with a note, 'Small amounts not usually a problem. High salicylate content'.
- apple cider vinegar, which scores 1. White distilled vinegar scores 0 as a swap.
- black pepper, which scores 2.
Nutrition
Calories: 91kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 32mg | Potassium: 301mg | Fiber: 2g | Sugar: 4g | Vitamin A: 133IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg
