Cucumber and fennel salad with lemon basil dressing please! The sun has been shining in the desert and that just makes us crave a healthy, clean, delicious and cold salad. Phew! Thank goodness for the sunshine…she gets lots of credit for this one! ha ha Anyway, this salad is literally bursting with flavor. We happen to love fennel so it’s a win anytime we can incorporate it into a recipe. We have used the lemon basil dressing in some of our other recipes like this chopped chicken salad so you might want to check that one out too because it’s just too good. Okay, back to the star of this show…this salad is so refreshing and makes a perfect side dish. Pair it with your favorite fish or some grilled chicken and you are good to go.
There’s only a few cast of characters in the recipe which makes us happy. All you need is an English cucumber (we prefer these guys because they have fewer seeds than the other cucumber guys), a fennel bulb, avocado, celery and the lemon basil dressing. You can make the dressing in advanced so this salad is even more of a cinch to throw together.
Just chop everything up and throw it into a bowl. For the fennel, you want to use the bulb and the leaves. They have so much flavor.
You can make the dressing ahead of time which makes this salad even more of a piece of cake. ha ha You wish this salad was cake! Wow. It must be late. Please don’t judge. Anyway, if you haven’t made the dressing yet, add all of the ingredients to your blender and blend it up. Add the olive oil slowly after the rest of the goods are blended.
Drizzle the dressing over the salad and toss until it’s all nicely combined. Yum!
- 1 english cucumber, seeded and chopped
- ¾ C fresh fennel bulb, sliced thin and roughly chopped
- ½ C celery, chopped
- 1 Tbsp fresh fennel leaves, chopped
- 1 large avocado, cut into cubes
- ½ C lemon basil dressing
- S&P to taste
- *Optional - ½ C crumbled feta cheese
- juice of 1 extra large lemon or 2 medium lemons
- 1 clove garlic chopped
- 1 C loosely packed fresh basil leaves
- ¼ C 0% plain greek yogurt
- 1½ Tbsp honey
- ¼ C good quality olive oil
- S & P to taste
- For the lemon basil dressing - Add all ingredients except for olive oil into a blender or use an immersion blender. Blend until basil is thoroughly mixed. Slowly drizzle olive oil in with blender on until combined. Add S & P to taste, set aside.
- In a large bowl add chopped cucumber, fennel, celery and fennel leaves. Add dressing and mix until coated. Season with S&P to taste. Add chopped avocado and feta if using and gently fold into salad.
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