Fennel Salad With Cucumber And Dill Recipe

Recipe By Slurrp

This refreshing fennel salad with cucumber and dill is a perfect side dish for any meal. The crisp and crunchy fennel pairs beautifully with the cool and refreshing cucumber, while the dill adds a burst of fresh flavor. The salad is dressed with a simple lemon and olive oil dressing, which enhances the natural flavors of the vegetables. Serve this salad as a light and healthy accompaniment to grilled meats or as a refreshing starter on a hot summer day.

4.6
23 Rating -
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Vegdiet
20minstotal
20minsPrep
20m.total
20m.Prep
Fennel Salad With Cucumber And Dill
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Ingredients for Fennel Salad With Cucumber And Dill Recipe

  • 1/2 Fennel Bulbs, Thinly Sliced
  • 1/4 Cucumber, Peeled And Thinly Sliced
  • 0.06 cup Fresh Dill, Chopped
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste

Directions: Fennel Salad With Cucumber And Dill Recipe

Cooking Directions

  • STEP 1.Start by preparing the vegetables. Trim the fennel bulbs and remove any tough outer layers. Slice the fennel bulbs thinly using a sharp knife or a mandoline.
  • STEP 2.Next, peel the cucumber and slice it into thin rounds. If desired, you can also remove the seeds from the cucumber before slicing.
  • STEP 3.In a large bowl, combine the sliced fennel and cucumber. Add the chopped dill and toss everything together to mix well.
  • STEP 4.In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing. Pour the dressing over the fennel and cucumber mixture and toss to coat evenly.
  • STEP 5.Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve the fennel salad chilled or at room temperature.
  • STEP 6.For an extra touch of freshness, garnish the salad with some additional dill leaves before serving.

Cooking Tips

  • To make slicing the fennel easier, you can first cut it in half and remove the tough core before slicing.
  • If you prefer a milder flavor, you can soak the sliced fennel in ice water for about 10 minutes before using.
  • For best results, use fresh dill in this recipe. If you don't have fresh dill, you can substitute with dried dill, but the flavor won't be as vibrant.

Storage and Serving

  • This fennel salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftover salad, give it a good toss to redistribute the dressing and flavors.
  • This salad pairs well with grilled chicken, fish, or shrimp. It can also be served as a topping for sandwiches or wraps.
Nutrition
value
653
calories per serving
41 g Fat22 g Protein72 g Carbs51 g FiberOther

Current Totals

  • Fat
    41g
  • Protein
    22g
  • Carbs
    72g
  • Fiber
    51g

MacroNutrients

  • Carbs
    72g
  • Protein
    22g
  • Fiber
    51g

Fats

  • Fat
    41g

Vitamins & Minerals

  • Calcium
    1689mg
  • Iron
    25mg
  • Vitamin A
    75mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    9mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    36mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    506mg
  • Manganese
    8mg
  • Phosphorus
    625mg
  • Selenium
    3mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp