Fennel and Cucumber Salad

5.0(101)

by Pierre Franey

Easy, Quick

Servings

4 servings

Total time

15 min

Calories / serving

103 kcal

Ingredients (7)

serves

Instructions (3 steps)

01Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
02Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
03Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.

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Rich recipe — supports nutrition-aware planning.