Shaved Cucumber Fennel And Watermelon Salad Recipes

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CUCUMBER FENNEL SALAD



Cucumber Fennel Salad image

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.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon zest

Steps:

  • 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.

Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

SPRING APPLE AND FENNEL SALAD WITH DIJON VINAIGRETTE



Spring Apple and Fennel Salad with Dijon Vinaigrette image

Provided by Molly Yeh

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 13

2 Granny Smith apples, quartered and thinly sliced
2 medium fennel bulbs (about 1 pound), quartered and thinly sliced, plus 1/2 cup fennel fronds
1 cup fresh dill, picked
8 ounces radishes (watermelon or regular), quartered and sliced (see Cook's Note)
1/2 English cucumber, quartered and sliced
1 head butter lettuce, torn in big pieces
One 4-ounce block Pecorino cheese, shaved
1/4 cup apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 shallot, finely chopped
Kosher salt and freshly cracked black pepper
1/3 cup olive oil

Steps:

  • For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
  • On a larger platter, layer the butter lettuce and top with the sliced veggies.
  • For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
  • Drizzle the vinaigrette over the salad and top with the Pecorino.

SHAVED FENNEL SALAD



Shaved Fennel Salad image

This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. -William Milton III, Clemson, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1 large fennel bulb, fronds reserved
1 English cucumber
1 medium Honeycrisp apple
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
2 radishes, thinly sliced

Steps:

  • With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.

Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CUCUMBER & FENNEL SALAD



Cucumber & fennel salad image

This refreshing side salad is low-fat, superhealthy and full of summer flavour

Provided by Good Food team

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 7

1 large cucumber , halved lengthways, deseeded and cut into thin half moons
1 tsp sugar
1 fennel bulb , finely sliced
150ml pot reduced-fat soured cream
juice 1 lemon
1 tbsp white wine vinegar
small bunch dill , roughly chopped

Steps:

  • Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.
  • Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.

Nutrition Facts : Calories 62 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.85 milligram of sodium

FENNEL AND CUCUMBER SALAD



Fennel and Cucumber Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 small head fennel (about 1/2 pound)
2 medium-size cucumbers
1 teaspoon sugar
Salt and freshly ground white pepper to taste
2 tablespoons white vinegar
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh dill

Steps:

  • Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
  • Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
  • Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 5 grams, TransFat 0 grams

SHAVED CUCUMBER SALAD



Shaved Cucumber Salad image

This Shaved Cucumber Salad is particularly good with pork chops, grilled salmon, or jerk chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

3 English cucumbers
2 stalks celery, reserving leaves if desired
1/2 medium white onion
1/4 cup mayonnaise
1/4 cup fresh cilantro
2 1/2 teaspoons champagne vinegar
Salt and pepper

Steps:

  • With a vegetable peeler, shave cucumbers into wide ribbons, stopping when you reach seeds; reserve 1 center. Thinly slice celery stalks and onion; place in a large bowl along with cucumber ribbons. In a blender, puree reserved cucumber center, mayonnaise, cilantro, and vinegar; season with salt and pepper and add to bowl. Toss to combine and top with celery leaves if desired.

Nutrition Facts : Calories 153 g, Fat 11 g, Fiber 4 g, Protein 3 g, SaturatedFat 2 g

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