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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 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


  • 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
1 cup: 80 calories, 5g fat (1g saturated fat), 0 cholesterol, 165mg sodium, 8g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Average Rating:
  • dublinlab
    Dec 19, 2015

    I would make this again but it needs salt and maybe moreLemon peel. Maybe Ontario in December is not a good test. Everything comes from a hothouse. Nice with venison, clean taste. Janet. FE

  • brichister
    Mar 24, 2012

    I tried this recipe because cucumbers are one of my favorite veggies and I wanted to try fennel. I found this recipe and decided to try it even though I was not sure it would be a dish my husband would like. We both liked the salad; he took the leftovers to work the next day. Will be making this salad often.

  • Brenda Young
    Apr 3, 2010

    This is an excellent spring or summer salad. The fennel provides a new twist to the traditional cucumber salad.