Cucumber fennel salad is a refreshing and vibrant dish that combines the crispness of cucumbers with the subtle licorice-like flavor of fresh fennel. This salad is not only delicious but also incredibly easy to prepare, making it a perfect choice for a light appetizer or a side dish for any meal.
Cucumber fennel salad is a fantastic addition to picnics, barbecues, or as a side dish. Its combination of crisp cucumbers, crunchy fennel, and the brightness of lemon and dill creates a refreshing salad recipe that's sure to please your taste buds.
This post may contain affiliate links. Please read my disclosure policy for more information.
Jump to:
Carbs in Fennel
Fennel is a low-carb vegetable. Approximately 100 grams (about 3.5 ounces) of raw fennel contains around 7 grams of carbohydrates and 3 grams of fiber, making it 4 grams of net carbs.
Fennel also provides various essential nutrients, including vitamins C and K, potassium and fiber.
What type of cucumber to use
English cucumbers or Persian cucumbers are generally the best choices for cucumber fennel salad due to their mild flavor and crisp texture. However, you can use other cucumber varieties if that's what you have available; just be prepared to peel and seed them if necessary to ensure the best taste and texture in your salad.
Ingredients
This is a simple and easy salad recipe.
- Fennel - select fennel with bright green fronds, firm stalks, and a clean, white bulb
- Cucumber - Persian or English cucumbers can be used.
- Celery - just the one stick for added crunch (can be optional).
- Dill - fresh dill is preferable to dried dill.
- Greek Yogurt - can be substituted with sour cream or a vegan alternative.
- Lemon juice - can be swapped with apple cider vinegar.
- Olive oil - avocado oil can be substituted.
How to make fennel cucumber salad
Thinly slice fennel and cucumber.
Place all vegetables in a bowl.
Add the creamy dressing and toss.
Chill, then serve.
Fennel and cucumber salad recipe tips
For evenly thin and uniform cucumber and fennel slices, consider using a Mandoline slicer. It ensures consistency and a visually appealing presentation.
Fresh dill is a classic choice for this healthy summer salad, but you can also experiment with other herbs like parsley, mint, or basil. Herbs add freshness and a burst of flavor.
Refrigerate the salad for about 15-30 minutes before serving. This helps meld the flavors and enhances the overall taste. Plus, a chilled salad is refreshing.
While the basic cucumber and fennel salad is delightful, feel free to customize it to your liking. You can add red onion for a hint of sharpness, thinly sliced radishes for extra crunch, or crumbled feta cheese for creaminess and saltiness.
Storage
Cucumber salad with fennel is best when consumed within 2-3 days of preparation. As time passes, the vegetables can release moisture and become less crisp. Store the salad in an airtight container or a covered bowl in the refrigerator.
What to serve with cucumber fennel salad
For a brunch or light lunch, serve cucumber fennel salad alongside quiche or frittata. The salad's freshness balances the richness of these dishes. Enjoy this light and refreshing salad as a side with chilled soups like gazpacho or cucumber soup. These combinations are perfect for warm-weather meals.
This refreshing fennel salad pairs well with Mediterranean dishes like falafel. It complements the flavors of tzatziki sauce and hummus beautifully.
Cucumber Fennel Salad
Ingredients
- 1 bulb fennel
- 1 medium cucumber, English or Persian
- 1 stick celery chopped
Dressing
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- ½ cup Greek yogurt or sour cream
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Wash and peel the cucumbers if desired. Slice them thinly using a knife or a mandoline slicer. Trim the fennel bulb, remove the tough outer layer if necessary, and slice it thinly. You can use a knife or a mandoline for this step as well.
- In a large mixing bowl, combine the sliced cucumbers, fennel, celery and chopped fresh dill.
- Add the dressing ingredients to the vegetables and gently toss everything together, ensuring that the dressing evenly coats all the ingredients.
- Refrigerate the salad for about 15-30 minutes before serving. Chilling allows the flavors to meld and enhances the salad's refreshing quality. Serve the cucumber fennel salad cold as a side dish or appetizer.
- If desired, you can garnish the salad with additional fresh dill leaves or a sprinkle of fennel fronds.
Notes
YOUR OWN NOTES
Nutrition
Leave a Reply