Fennel and Cucumber Salad

Total Time
Prep 8 mins
Cook 0 mins

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

Ingredients Nutrition


  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.


Most Helpful

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.

Kitchenette April 28, 2009

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

karen in tbay April 14, 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!

Mirj April 09, 2003

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