Cucumber Fennel Salad

A cool, crisp salad for those hot summer days.

Quick look

  • prep 5 min
  • serves 8

A hint of dill and lemon nicely seasons this crunchy cucumber salad that makes a great cool addition to any summer meal.

Ingredients

  • 3 large cucumbers, sliced
  • 1 medium sweet onion, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 3 tablespoons lemon juice
  • 3 tablespoons olive or canola oil
  • 3/4 cup teaspoons dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon grated lemon peel

    How to make it   5 minutes, plus chilling time

  • 1

    In a large bowl, combine the cucumbers, onion, and fennel.

  • 2

    In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.

  • 3

    Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

Nutritional Information(per serving)

  • Calories: 80
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Cholesterol: o g
  • Sodium: 165 mg
  • Carbs: 8 g
  • Protein: 1 g
  • Fiber: 2 g

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