Simple, delicious Fennel Salad with cucumber and fresh dill. Refreshing and light, this vegan salad can be made ahead, and pairs with so many things!
This fennel salad with cucumber and fresh dill has easily become one of my favorites. Crunchy and bright, it is so refreshing and light. If you haven’t tried fennel bulb in its raw state, this is the perfect introduction. It has a mild anise flavor and it’s lovely in salads because of its texture and crunch. And it really loves being paired with dill!
I also love this vegan salad because it can be made ahead and can be paired with so many things doing the week. Add it to Buddha Bowls, tuck into tacos, or just serve on the side as a healthy refreshing salad.
When using a mandolin, the fennel is transformed into thin manageable ribbons. Of course you can also use a good chefs knife, to slice and thinly as possible!
So refreshing, the simple flavors really satisfy!
This would be perfect along side simple roasted salmon, or even smoked salmon! Give it the Fennel Salad a try and let me know what you think below!
Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.