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Nutrition Facts
Serving Size 1 (383g) Recipe makes 4 servings
Calories 195
Calories from Fat 125		(64%)
Amount Per Serving		%DV
	Total Fat 14.0g	21%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 66mg		2%
Potassium 844mg		24%
Total Carbohydrate 18.7g		6%
	Dietary Fiber 4.8g	19%
	Sugars 4.4g
Protein 3.0g		6%
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Fennel and Cucumber Salad

Recipe #57692 | 8 min | 8 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Miraklegirl
Apr 3, 2003

My Yemenite friend often used to make me this traditional and delicious salad. Enjoy!

SERVES 4 -6 (change servings and units)

Ingredients

1 lb fennel, julienned
10 small radishes, sliced
3 small cucumbers, cubed
1/4 cup olive oil
2 lemons, juice of
1/2 teaspoon fresh mint, chopped
salt and pepper
1/2 teaspoon chives, chopped

Directions

1
Toss fennel, radishes, and cucumber.
2
Whisk oil and lemon together.
3
Add mint, salt and pepper and whisk again.
4
Pour dressing over vegetables and toss.
5
Serve well chilled.

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Featured Reviews for This Recipe

From: Kitchenette

On Apr 28, 2009

Yummy! Fresh and crisp. The mint really complements the anise flavor of the fennel. Like Mirj, I added some lemon zest, but otherwise made exactly as directed.

0 people found this review helpful

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From: karen in tbay

On Apr 14, 2003

Nice change from the usual salads. Used dried mint and had no chives.

1 person found this review helpful

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From: Mirj

On Apr 9, 2003

This stuff is amazing! I'm on a carb restricted diet at the moment and the other day I had this at breakfast, lunch and dinner and didn't get sick of it at all! The fennel flavor is so anisey, and together with the mint and chives is a real taste explosion! I added just a bit of the zest of the juiced lemons. Next time I'm going to try adding a little red onion. Thanks, Aviva, this was great! We're going to friends for dinner on Friday night, and guess what I'm bringing!

3 people found this review helpful

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