Cucumber Fennel Salad

Cucumber Fennel Salad

"Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


20 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Ready In

  1. In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.


  • Nutritional Analysis: One serving (1 cup) equals 80 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 165 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


Read all reviews 8
Most helpful
Most positive
Least positive

Really nice! Light, crisp and refreshingly different! Loved the lemon juice rather than the typically used vinegar, and the addition of fennel was both creative and delicious. Fresh dill is plen...

Made this for lunch today. Not a big fan of onion so I left it out. And after trying it without (and it was good), I decided to add a little feta cheese for some protein and for a little salt ...

This is a light, refreshing salad, and a snap to put together. I expected it to be more lemony, though - next time I'll probably use more lemon juice.

This is the first time I have ever had fennel so I'm not really sure how to rate this. The taste of the recipe was very good. But, I am not keen on the fennel. SO, I give it an over all 4 star r...

this is really good! I cut it in half since I live alone...but now wish I had made a full recipe! My only change was cutting the oil in half, and I used about 1/4 cup of sour cream.

Very nice dish...I added some feta cheese and enjoyed it for lunch. I only gave it 4 stars as I didn't get more flavor, possibly because I didn't have dill weed and lemon peel

Very good - I'd recommend using a mandolin to thinly slice the fennel, but all in all a nice refreshing summer salad.

This is a fantastic recipe! I've made it a couple of times for guests, and it has been very well received. It is very refreshing and a great salad to serve on hot summer days.

Other stories that may interest you