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Fennel Salad with Cucumber and Dill - a refreshing vegan salad that can be made ahead! #fennelsalad #vegansalad #cleaneating #eatclean #veganrecipes #plantbased #healthysalad

Fennel Salad


A deliciously crunchy fennel salad recipe with fresh  dill, cucumber, simple and easy, this make ahead salad is healthy and vegan!


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


  1. Cut fennel bulbs in half and remove their hard core.
  2. Using a mandolin, shave fennel thinly and place in bowl.( Or finely slice as thin as possible).
  3. Finely slice cucumber with the mandolin and chop the dill. Finely slice the onion.
  4. Place all in the bowl and add olive oil,  lemon, salt and cracked pepper. Let marinate in the fridge for 15 minutes before serving.
  5. Taste, adjust salt and lemon.


If it tastes too tart, add a pinch of sugar or a little honey.


  • 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

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