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    Home » Recipes » Quick Vegan Salads

    Fennel Cucumber Salad

    Published: Dec 7, 2024 · Modified: Jun 7, 2025 by Megan Calipari · This post may contain affiliate links · Leave a Comment

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    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!

    Fennel Cucumber Salad with avocado and feta in a bowl topped with fennel fronds.

    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
    • Ingredients
    • Instructions
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Easy Lunch Ideas?
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients for this recipe in small bowls on a linen cloth.

    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

    Fennel bulb that is cut in half with the stalks removed.

    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.

    Thinly sliced fennel bulb on a cutting board.

    Step 2. Then, slice the fennel as thinly as you can, being sure to cut across the grain.

    Vinegar and olive oil at the bottom of a large mixing bowl.

    Step 3. In the bottom of a large mixing bowl, combine the white balsamic vinegar and extra virgin olive oil.

    Fennel Cucumber Salad tossed together in a large mixing bowl.

    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

    How should I store this Fennel Cucumber Salad?

    Scoop the leftover salad into an airtight container and store in the refrigerator for 1 day. The salad will become soggy after that!

    Can you eat raw fennel?

    Yes! It is crunchy and has a mild anise flavor. It is best thinly sliced.

    Do you remove the outer layer of fennel?

    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.

    Fennel Cucumber Salad in a bowl with a gold fork in it.

    Looking for More Easy Lunch Ideas?

    • Vegan Buffalo chicken wrap cut in half on a white plate
      Vegan Buffalo Chicken Wrap with Herbed Tahini Ranch
    • Vegan Chickpea Tuna Salad Sandwich on a small plate.
      Vegan Chickpea Tuna Salad
    • Italian cannellini bean salad in a bowl with a gold spoon in it.
      Tuscan Cannellini Bean Salad
    • Vegan Creamy Tahini Pasta in a white bowl on a white cloth with lemons in the background.
      Tahini Pasta with Kale

    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 in a shallow bowl with a fork in the bowl.

    Fennel Cucumber Salad

    Megan Calipari
    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!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 0 minutes mins
    Total Time 10 minutes mins
    Course Appetizer, Lunch, Salad
    Cuisine American
    Servings 2 Servings
    Calories 414 kcal

    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!

    Notes

    To cut the fennel, first remove the stalks. Then, cut the bulb in half and remove the outermost layer of fennel and the core.
    Then, slice the fennel as thinly as you can, being sure to cut across the grain.

    Nutrition

    Serving: 1.5CupsCalories: 414kcalCarbohydrates: 30gProtein: 9gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 10mgSodium: 827mgPotassium: 1261mgFiber: 12gSugar: 13gVitamin A: 462IUVitamin C: 29mgCalcium: 105mgIron: 2mg
    Tried this recipe?Let us know how it was!
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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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