Fennel Cucumber Salsa

Fennel Cucumber Salsa

 Made  times
Jenny 2

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 43 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


Most helpful
Most positive
Least positive

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. ...

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 i...

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...

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...

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

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, cri...

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.

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 burri...

Yummy! The only changes I made were using shallots instead of onion, and agave instead of honey. Eating it with a spoon!

Other stories that may interest you