If you need a bright, refreshing salad this summer, this fennel cucumber salad with orange is the perfect choice. It takes a few minutes to make, only requires 4 ingredients, and is always such a crowd-pleaser!
Fennel Orange Cucumber Salad. Refreshing!
This fennel cucumber salad is the perfect light side dish to serve with this Croatian grilled chicken or lemon garlic salmon. It’s so light, and it adds so much flavor and crunch to any meal. You’ll love how easily it comes together, too!
Why you’ll love this fennel cucumber salad with orange
- Quick & easy - This salad is incredibly easy to make. Just slice everything up and serve! There are only 4 ingredients as well, so it has very little prep.
- Bold, fresh flavors - The mild anise flavor of the fennel pairs perfectly with the fresh taste of cucumbers, and the bright orange takes the entire salad to the next level. It’s simple, but incredibly flavorful!
- Easy to customize - Although we love to serve this salad exactly as is, it’s also so easy to adapt by adding a little honey, your favorite seasonings, fresh herbs, chopped nuts or seeds, and more. Make it your own!
Ingredients
- Fresh fennel - Wash your fennel thoroughly and slice it into thin strips.
- Navel oranges - Peel and segment the orange into small pieces.
- Cucumber - Slice and quarter the cucumber. Use a mild variety like English cucumbers.
- Orange juice - You only need a small amount, so you can squeeze the orange juice yourself.
Variations
- Add a dressing - This salad is delicious with a little store-bought poppyseed dressing!
- Season—To really highlight all the flavors, Add a drizzle of honey and a pinch of salt. Salt will make the cucumbers weep, so it’s best to add it only right before serving.
- Add herbs - This simple salad would taste wonderful with some fresh herbs, especially fresh mint or cilantro.
- Sprinkle with sesame seeds - Add a little crunch with some toasted sesame seeds or chopped nuts.
What You Will Need
You need a good knife (affiliate link), a cutting board, and a serving bowl for this recipe. We love Brianna's salad dressings, and below is one of our favorites. It pairs nicely with our Fennel Orange Cucumber Salad.
A lovely serving bowl and salad servers will make this salad even more delightful! Lenox Butterfly Meadow "Live Well, Laugh Often, Love Much" Serving Bowl.
How to Make Fennel Cucumber Salad with Orange
- Mix all of the ingredients together and serve immediately.
- If you prefer, add some Brianna's Poppyseed Dressing.
Expert Tips
- Watch the bite size - This salad is great to serve similar to a chopped salad with evenly sized bites of each item. Be careful when you’re cutting to keep everything consistent.
- Let it set - The flavors will all mingle together if you let the salad rest for 15-20 minutes. It can also be refrigerated and served the next day.
- Use the freshest ingredients - Because this is such a simple salad, it’s very important to use the freshest fennel and cucumbers. Soggy, wilting veggies won’t have the crunch you need.
Fennel Orange Cucumber Salad Recipe
Author: Recipe Idea Shop
Ingredients
- 1 fresh bulb fennel washed thoroughly and sliced in strips
- 2 navel oranges peeled and cut in small sections
- ½ cucumber sliced in rounds and quartered
- Juice of ½ an orange (about ¼ cup)
Instructions
- Mix all of the ingredients together and serve immediately.
- If you prefer, add some Brianna's Poppyseed Dressing.
Nutrition (may vary depending on ingredients and amounts used)
Notes
Recipe FAQs
How long does fennel cucumber salad last?
This fennel cucumber salad with orange can last in the fridge for about 1-2 days. It tastes best fresh as the cucumbers and fennel start to become soft as they sit in the orange juice mixture.
What is the best type of cucumber for fresh salads?
These days, it’s very easy to find juicy, mild-tasting cucumbers that are perfect for salads. Some cucumbers have a very bitter peel that can be offputting. Look for thin-skinned slicing varieties like English cucumbers or Persian cocktail cucumbers.
What part of fennel do you use in salad?
Although the whole fennel bulb is edible, you’ll get the best texture from the head itself. I like to remove the stalks and the tough outer layers, then slice off the base. Thinly slice the head starting from the bottom. You can save some of the fronds to add to the salad as well.
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