Shaved Cucumber Fennel Salad
Cucumber fennel salad is crunchy and refreshing. This light salad has fresh herbs, shaved fennel and cucumber, fresh lemon, and a simple champagne vinaigrette.
Ingredients
- 3 small Persian cucumbers or 1 English cucumber cut into thin slices
- 1 medium- large fennel bulb stalks and fronds removed, cut into thin slices
- ¼ cup fresh dill roughly chopped
- zest of 1 lemon about 1 tablespoon
- 1 tablespoon extra virgin olive oil
- 1 tablespoon champagne vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- diamond crystal kosher salt to taste
- freshly cracked black pepper to taste
Instructions
- Remove the stalks and fronds from the fennel bulb. Use a mandoline slicer to slice the fennel and cucumber into thin slices. Add the paper-thin slices to a large bowl along with the chopped fresh dill and lemon zest.
- Add the olive oil, champagne vinegar, lemon juice, and honey to a small bowl. Season to taste with kosher salt and freshly cracked black pepper. Whisk to combine. Toss with the fennel-cucumber mixture and transfer to a serving dish. Garnish with more lemon zest if desired.
Notes
See the blog post for helpful tips, storage, and FAQs.