Cool and Crunchy Fennel Salad
Ingredients
The salad
-
2
large
fennel bulbs
-
3
small
Persian cucumbers
-
½
cup
fresh chopped dill
-
¼
cup
white onion
The dressing
-
⅓
cup
olive oil
-
3
tablespoons
lemon juice
-
to taste
kosher salt
-
to taste
pepper
Instructions
- Cut the fennel bulbs in half and remove the hard core.
- Using a mandolin, shave the fennel thinly and place it in a bowl.
- Finely slice the cucumber and chop the dill.
- Finely slice the onion if using.
- Combine all ingredients in the bowl and add olive oil, lemon juice, salt, and pepper.
- Let the salad marinate in the fridge for 15 minutes before serving.
- Taste and adjust salt and lemon as needed.
Nutrition Facts (estimated)
Servings
4-6
Calories
235
Total fat
12.6g
Total carbohydrates
7.3g
Total protein
1.2g
Sodium
131.2mg
Cholesterol
0mg
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