The New Home Economics

Recipe: Cucumber Fennel salad

1 Comment

Hi, this is Jennifer’s husband Adam. We thought that since I do the majority of the cooking in our house, that I should share some of my favorite recipes. This my own recipe. A result of trying to come up with something new to do with fennel.  Jennifer planted a ton and we also keep getting it in our weekly CSA.

cucumberfennelsalad

Ingredients:
1 large cucumber (peeled, seeded and sliced)
large pinch of salt
1 bulb fennel (sliced)
1/2 onion (chopped)
1/2 red bell pepper (chopped)
juice from 1/2 lime (or lemon or orange)
1 T. olive oil
1-2 T. fresh dill, or to taste (or 1-2 tsp. dried)
fresh ground black pepper

Peel, seed and slice cucumber, place in a bowl and add a good pinch of salt. Toss cucumber in salt and let sit for about 30 min – an hour, occasionally pouring off the liquid that forms. Add remaining ingrediends, toss and chill for 15 – 30 minutes to allow flavors to mingle slightly.

Works great as a side dish for grilled meat, or toss in some black beans and cheddar cheese and put in a tortilla shell for a very healthy and delicious wrap.

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One thought on “Recipe: Cucumber Fennel salad

  1. PERFECT! I have one cucumber and one fennel bulb left from my CSA. I’ll definitely save this one and give it a try so I can use up both at once! Thanks!

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