Description
A deliciously crunchy fennel salad recipe with fresh dill, cucumber, simple and easy, this make ahead salad is healthy and vegan!
Ingredients
Units
Scale
- 2 large fennel bulbs- trimmed and cored
- 3 small persian cucumbers
- 1/2 cup fresh chopped dill
- 1/4 cup white onion, thinly sliced ( optional)
- 1/3 cup olive oil
- 3 tablespoons lemon juice ( Meyer lemon is nice, or sherry vinegar or, champagne, or red wine vinegar)
- kosher salt to taste
- pepper to taste
Instructions
- Cut fennel bulbs in half and remove their hard core.
- Using a mandolin, shave fennel thinly and place in bowl.( Or finely slice as thin as possible).
- Finely slice cucumber with the mandolin and chop the dill. Finely slice the onion.
- Place all in the bowl and add olive oil, lemon, salt and cracked pepper. Let marinate in the fridge for 15 minutes before serving.
- Taste, adjust salt and lemon.
Notes
If it tastes too tart, add a pinch of sugar or a little honey.
Nutrition
- Serving Size: 1 cup
- Calories: 235
- Sugar: 3.5 g
- Sodium: 131.2 mg
- Fat: 12.6 g
- Saturated Fat: 1.9 g
- Carbohydrates: 7.3 g
- Fiber: 2.3 g
- Protein: 1.2 g
- Cholesterol: 0 mg