Fennel Cucumber Salad is crunchy, flavorful and delicious! It is full of shaved fennel, sliced cucumber, avocado and feta cheese. This recipe makes the perfect easy lunch or side dish!
I love cucumbers! They are cool, crunchy and are the perfect addition to all kinds of salads like my Cucumber Mango Avocado Salad, Beet Cucumber Salad and even Tabouli! And I even add them to drinks like my Cucumber Basil Mocktail.
And in this Fennel Cucumber Salad I pair them with crunchy and flavorful shaved fennel, shallot and avocado and dress them with a delicious white balsamic vinaigrette. This is my current favorite lunch and I think it will be yours, too!
Jump to:
Why You'll Love This Recipe
- This recipe only requires 10 minutes to make!
- And it requires simple, easy-to-find ingredients.
- This Fennel Cucumber Salad is gluten-free and vegan, so anyone can enjoy it!
- It is crunchy and packed with flavor.
- And most importantly, it's absolutely delicious!
Ingredients
Fennel: Fennel has a mild anise flavor and is nice and crunchy! While I do love to roast it for my Vegan Winter Farro Salad, my favorite way to eat it is raw in a salad like this.
English Cucumber: I don't recommend regular cucumber for this Fennel Cucumber Salad recipe. The seeds are too big and the skin is too tough. English cucumbers are also called seedless cucumbers and I love to use them in salads like my Greek Village Salad.
Shallot: You can also use a quarter of a small red onion.
White Balsamic Vinegar: This is the key to this recipe! I like this White Balsamic from Coltavita.
Instructions
Step 1. To cut the fennel, first remove the stalks. Then, cut the bulb in half and remove the outermost layer of fennel and the core.
Step 2. Then, slice the fennel as thinly as you can, being sure to cut across the grain.
Step 3. In the bottom of a large mixing bowl, combine the white balsamic vinegar and extra virgin olive oil.
Step 4. Add the sliced fennel, cucumber, shallot, avocado, feta, herbs and salt and pepper. Toss well with a large spoon or tongs.
And serve!
Recipe FAQs
Scoop the leftover salad into an airtight container and store in the refrigerator for 1 day. The salad will become soggy after that!
Yes! It is crunchy and has a mild anise flavor. It is best thinly sliced.
Yes! The outermost layer of a fennel bulb can be quite tough, so it is best to remove it.
Expert Recipe Tips
Combine the Fennel Cucumber Salad in a large mixing bowl so there is plenty of room to mix it! You want to toss it together really well so everything is well-coated in dressing.
You can leave the mint out of this recipe if you don't have it! I have made it without mint many times and it is still delicious.
Looking for More Easy Lunch Ideas?
If you tried this Fennel Cucumber Salad recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Fennel Cucumber Salad
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chefs Knife
- 1 Pair of Tongs
- Measuring Cups and Spoons
Ingredients
- 3 tablespoon White Balsamic Vinegar
- 2 tablespoon Extra Virgin Olive Oil
- 1 Large Fennel Bulb, stalks and core removed, thinly sliced see note
- 1 Medium English Cucumber, sliced into ⅛" rounds
- 1 Medium Shallot, thinly sliced
- 1 Medium Avocado, diced into ½" chunks
- ¼ Cup Dairy-Free Feta Cheese I like Follow You Heart brand!
- ¼ Cup Fennel Fronds, roughly chopped
- 1 tablespoon Mint, roughly chopped optional
- ½ teaspoon Kosher Salt
- Black Pepper
Instructions
- In the bottom of a large mixing bowl, combine white balsamic vinegar and extra virgin olive oil.
- Add sliced fennel, cucumber rounds, shallot, avocado, dairy-free feta, fennel fronts and mint. Season with kosher salt and black pepper.
- Toss well using tongs ot a large spoon. Serve!
Comments
No Comments