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Cucumber Fennel Salad

Name: Cucumber Fennel Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

8 servings

Updated: Oct. 16, 2022

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.

Cucumber Fennel Salad Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Cucumber Fennel Salad

Ingredients

Directions

Nutrition Facts

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