Fennel And Cucumber Salad Recipes

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CUCUMBER FENNEL SALAD

Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9



Cucumber Fennel Salad image

Steps:

  • In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon zest

FENNEL AND CUCUMBER SALAD

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7



Fennel and Cucumber Salad image

Steps:

  • Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
  • Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
  • Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 5 grams, TransFat 0 grams

1 small head fennel (about 1/2 pound)
2 medium-size cucumbers
1 teaspoon sugar
Salt and freshly ground white pepper to taste
2 tablespoons white vinegar
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh dill

CUCUMBER & FENNEL SALAD

This refreshing side salad is low-fat, superhealthy and full of summer flavour

Provided by Good Food team

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 7



Cucumber & fennel salad image

Steps:

  • Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.
  • Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.

Nutrition Facts : Calories 62 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.85 milligram of sodium

1 large cucumber , halved lengthways, deseeded and cut into thin half moons
1 tsp sugar
1 fennel bulb , finely sliced
150ml pot reduced-fat soured cream
juice 1 lemon
1 tbsp white wine vinegar
small bunch dill , roughly chopped

FENNEL AND CUCUMBER SALAD

Make and share this Fennel and Cucumber Salad recipe from Food.com.

Provided by Miraklegirl

Categories     Vegetable

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 8



Fennel and Cucumber Salad image

Steps:

  • Toss fennel, radishes, and cucumber.
  • Whisk oil and lemon together.
  • Add mint, salt and pepper and whisk again.
  • Pour dressing over vegetables and toss.
  • Serve well chilled.

1 lb fennel, julienned
10 small radishes, sliced
3 small cucumbers, cubed
1/4 cup olive oil
2 lemons, juice of
1/2 teaspoon of fresh mint, chopped
salt and pepper
1/2 teaspoon chives, chopped

SHAVED FENNEL SALAD

This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. -William Milton III, Clemson, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7



Shaved Fennel Salad image

Steps:

  • With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.

Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

1 large fennel bulb, fronds reserved
1 English cucumber
1 medium Honeycrisp apple
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
2 radishes, thinly sliced

FENNEL, CUCUMBER & RED ONION SALAD

Make and share this Fennel, Cucumber & Red Onion Salad recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 15m

Yield 10 serving(s)

Number Of Ingredients 7



Fennel, Cucumber & Red Onion Salad image

Steps:

  • Trim the base of the fennel and remove the leafy green tops.
  • Using a mandolin or food processor slice very finely and place in a large bowl.
  • Skin the red onion and slice finely as above. Add to the fennel.
  • Cut the cucumber in half lengthways and remove the seeds with a small spoon.
  • Slice finely using a peeler and add to the fennel and onion.
  • Mix the vinegar, 4tbs of the oil and freshly ground black pepper together. Pour over the vegetables and stir to combine.
  • Leave to infuse at room temperature for a couple of hours and just before serving add the dill.
  • To serve, arrange on a large plate and spoon over the remainder of the olive oil.

2 fennel bulbs
1 large red onion
1/2 cucumber
4 tablespoons cider vinegar
7 tablespoons extra virgin olive oil
1 tablespoon dill, chopped
fresh ground black pepper

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