Fennel Cucumber Salsa Recipe - Allrecipes.com
Fennel Cucumber Salsa Recipe
  • READY IN 40 mins

Fennel Cucumber Salsa

Recipe by  

"This is a fresh and unusual salsa. Use it as an appetizer or on grilled meats. The fennel has a surprisingly light flavour. Perfect for summer. Serve with tortillas or sliced baguette."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    20 mins
  • READY IN

    40 mins

Directions

  1. Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.
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Reviews More Reviews

Aug 07, 2009

This is really good! I made it once without the fennel because it was unavailable, then again when I found it in a grocery store. Great both times! The flavors combine well, and it looks nice. I have been eating this as a salad, not salsa!

 
Jul 29, 2010

This salsa recipe is just so yummy and fresh for summer cooking! I had some fennel that I got from our local CSA that I needed to cook, so I found this recipe here - thanks so much for posting it! It is fresh tasting, a bit crunchy, and is great either with pita crisps or other semi-salty chips, OR even better served over grilled salmon or chicken! I added a bit of lime juice too, and added an additional avocado, and used a regular cucumber from the CSA too, and it was perfect! I think you could also add a little dijon mustard (1/4 t. or so) or a dash or two of green Tabasco to kick it up a bit... but otherwise, it's perfect as is! My semi-picky husband and 6-year-old daughter loved it too!

 

40 Ratings

Nov 10, 2010

I belong to a farm share, of which we sometimes get fennel in our share. Having no idea what to do with my fennel, it said sadly in the back of the refrigerator. On a quest for salsa recipes (for all my tomatoes) I ran across this and gave it a try. Amazing! I've made it a couple of times for cookouts, with rave reviews from the guests. My only change is that I used fresh lime juice in place of lemon juice, and I left out the banana peppers.

 
Oct 22, 2009

I tossed this with arugula and had it as a salad, and it was very good. I doubled the avocado and used shallot rather than red onion (I prefer the milder flavor), and I used a touch of olive oil to soften up the arugula. Next time, I'll add more banana peppers for more of a tangy/sweet kick. A nice, light, flavorful dish!

 
Dec 27, 2010

This is freakin awesome!!!!!!! Thank you, you wonderful women. It has changed my life!!!!!

 
Aug 03, 2011

I had fennel I got from the CSA program from a local farm. Having never used fennel before, I didn't know what to do with it until I came across this recipe. FANTASTIC! It's light, fresh, crisp and perfect for hot summer days! Everyone loved it and now they are even requesting I bring it to BBQ's! I used lime juice instead of lemon though, as I read in other reviews. We ate it with pita chips. I will definietly make this a summertime staple. :o)

 
Mar 15, 2010

This was a great combo of flavors. I made it without the avocado and the peppers as I didn't have those. We had it with tortillas, warmed refried beans and falafel.

 
Aug 09, 2010

Surprisingly good. I added in a little tomatillo-jalepeno sauce my husband whipped up for something else, just to give it a little bite. Also a finely diced beet for color. We used it in a burrito and also in salad, and it added both flavor and crunch. I'm making it to hand out to friends. Didn't have avocados and didn't miss them. Not something I'd eat tons of, but definitely fun and different and tasty, and very easy. Nice change-of-pace and party dish.

 

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Nutrition

  • Calories
  • 43 kcal
  • 2%
  • Carbohydrates
  • 6.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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