Fennel and Cucumber Salad

Fennel and Cucumber Salad Recipe

This salad features the fresh flavors of fennel, radish and cucumbers dressed in a simple lemon and olive oil dressing. To enhance the savory & sweet flavors in the dressing, we garnish the salad with mint. To make this a complete meal serve with a roasted chicken.

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Recipe Information

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Total Time

40 Minutes

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      • 1 Large Fennel Bulb (Thinly Sliced)
      • 8 Red Radishes (Thinly Sliced)
      • 1/2 Bunch Of Scallions (Thinly Sliced)
      • 6 Israeli Cucumbers (Thinly Sliced)
      • 1/2 Cup Extra Virgin Olive Oil
      • 1/4 Cup Lemon Juice
      • 2 Tablespoons Fresh Mint (Minced)
      • 1 Tablespoon Granulated Sugar
      • 1/8 Teaspoon Salt & Freshly Ground Black Pepper (Or More, To Taste)
      • 1 Tablespoon Fresh Mint Leaves


  1. Combine all the vegetables in a bowl.
  2. Mix the olive oil, lemon juice, chopped mint leaves, sugar, salt and pepper in a separate bowl.
  3. Pour the dressing over the salad. Toss it well. And, allow it chill in the refrigerator for at least 30 minutes.
  4. Garnish with fresh mint leaves.

Nutrition & Cost Facts


330 kcal


18 g


27 g


3 g

Cost Per Serving


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