This fennel cucumber salad recipe is fresh, flavorful, and light! Sweet, bold, and crunchy fennel combine with sharp radicchio, cool cucumber, and tart citrus for a wonderful lunch or dinner salad you can pair with your favorite protein.

cucumber and fennel salad
I'll be the first to admit that I've never been fennel's greatest fan, but the more I experiment with it, the more I have come to love its distinct taste and delicious crunch. In fact, it's now one of my favorite ingredients to toss into a salad.
Its flavor can be described as similar to anise or licorice, and once you know how to prepare it, including what to pair it with, fennel can be a standout star, especially in a salad.
I love it in broccoli salad, chicken salad, and a little bit of fennel is even a great addition to a simple egg salad.
Another thing a shaved fennel salad has going for it? An impressive lineup of health benefits.
Fennel is high in fiber, vitamin C, potassium, and antioxidants. It's also been linked to improved digestion and reduced inflammation in the body, among many other things.
If you don't like fennel, this salad will convert you into a fennel lover for sure! It's a medley of deliciousness.
The crunchy texture of the fennel meets juicy citrus, bursts of sweet pomegranate, creamy avocado, fresh herbs, and refreshing cucumber to create a delightfully light salad perfect for any meal.
why this recipe works
This fennel cucumber salad is everything I crave in a winter salad.
It’s a wonderful balance of bitter, sweet, tangy, and creamy — all in one bite!
Enjoy it as a side salad, or add a protein of your choice to make it a complete meal. The bold taste of fennel goes great with the cool cucumber flavors and juicy citrus.
When it comes to using fresh fennel, one of the most important tips I have for you is how to prepare it.
Slice it thin and evenly, and make sure to remove the tough core first. This step-by-step video from Martha Stewart is a wonderful, quick tutorial for slicing a fennel bulb.
My fennel cucumber salad is:
- A simple way to enjoy good food that’s also good for you;
- Versatile – it goes great with any protein source and works as a pretty side dish or main course salad;
- Low-carb, keto, and paleo-friendly;
- A foolproof way to fall in love with fresh fennel!
the ingredients
Here's a look at the ingredients you'll need for this delicious salad:
- Fennel bulb. You'll need a small, raw fennel bulb for this recipe. You can trim away the stalk but keep the fennel fronds (the leafy, tender, dill-like stems attached to the stalk) since they taste great tossed into the salad.
- Persian cucumbers. I like to use a couple of Persian cucumbers (or substitute for English cucumber) as it has fewer seeds and more crunch compared to a regular cucumber. Use a large cucumber if you can't find the other varieties.
- Radicchio. Adds extra crunch, color and flavor to the salad.
- Orange. Use any variety of orange you like. I have made this with cara cara, sumo mandarins, blood oranges, or navel oranges. Just half an orange in the entire salad only equates to a little bit of added sugar per serving, but feel free to use the entire orange if you'd like.
- Fresh mint. Adds a refreshing burst of herby flavor to the salad.
- Pomegranate arils (optional). Adds a pop of color and tangy sweetness to the salad.
- Extra virgin olive oil. The main ingredient in the simple shallot vinaigrette.
- Apple cider vinegar. Adds some acidity to the dressing to balance the sweetness of the orange and pomegranate along with the radicchio and fennel flavor.
- Orange or lemon juice. Freshly squeezed is best!
- Shallot. Finely diced and added to the dressing for some savory flavor.
- Honey (or liquid allulose). Just a touch goes a long way in adding some sweetness to the dressing. If you're following a strict low-carb or keto diet, you may want to substitute with liquid allulose.
simple substitutes
Radicchio: Radicchio can be substituted with your favorite dark leafy greens (about 1 cup).
Pomegranate arils: Pomegranate arils add a touch of sweetness and turn this fresh salad into the perfect holiday dish! If pomegranate is not in season, simply omit it. For a spring or summer salad, you can add in sliced strawberries.
Apple cider vinegar: Apple cider vinegar can be substituted with red wine vinegar, champagne vinegar or balsamic.
the recipe
Making this lovely winter salad is a simple process of preparing the vegetables, making the dressing, and tossing them together. Here's a quick look at how to do it but check out the printable recipe card at the bottom of the page for all of the details.
Add the sliced fennel, cucumber, and torn radicchio leaves to a large bowl. Chop the reserved fennel fronds and toss them in. Segment your orange, add it to the salad, along with the chopped mint and pomegranate arils, if using.
In a large mason jar, combine the dressing ingredients. Use an immersion blender to blend the vinaigrette for an extra creamy dressing. Add salt and pepper to taste.
Serve the salad with a drizzle of the dressing on top and more fresh mint, if you'd like.
what's the easiest way to cut fennel?
To cut the fennel bulb, use a sharp knife to slice a thin layer off the base and cut off the stalks (save the fronds if you want to toss them into the salad). Discard or save for vegetable stock.
With the fennel bulb upright, slice it in half lengthwise. Carefully cut out the core in a wedge shape. Set the fennel flat side down on the cutting board. You'll slice fennel very thinly, either lengthwise or widthwise.
I like to cut the pieces in half again to make them smaller. For extra ease and paper-thin slices, use a mandoline slicer.
Martha Stewart has a great short video on the process if you’re a visual learner!
tips for the best results
- While you can add the simple dressing ingredients to a mason jar and shake to combine, I prefer using a stick blender to create an emulsion. This gives you a creamy vinaigrette that is less prone to separating.
- For an extra touch of citrus in the dressing, add a small amount of fresh lemon zest.
- For extra crunch, top the salad with pecans or walnuts or a little bit of my grain-free vanilla almond butter granola.
storage suggestions
This fennel cucumber salad is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
I recommend storing the dressing and salad separately and combining right before serving to prevent the ingredients from becoming soggy.
what to pair with cucumber fennel salad
You can get away with serving this fennel salad with just about any protein. Some options include grilled chicken, shrimp, salmon, or tofu for a vegetarian option.
My personal favorite is adding my Traeger Grilled Salmon Recipe into the mix. The flavors of the fennel, cucumber, and orange complement the smoky flavor of the grilled salmon perfectly.
I also recommend trying it with these Easy Air Fryer Chicken Bites or Lemon Za'atar Pan-fried Chicken Legs for a unique and flavorful pairing.
you might also love
- This radish cucumber salad has grilled chicken and a Greek yogurt sauce that doubles as the dressing and marinade. The combination of crunchy radishes, cool cucumbers, and creamy dill dressing with black pepper is so refreshing and delicious!
- Enjoy all the flavors of a classic Cobb salad with this healthier version! Packed with crispy bacon, creamy avocado, eggs, and fresh veggies topped off with a tasty chive lemon dressing, this healthy cobb salad is quick and satisfying.
- This spinach and kale salad has it all: it's hearty, full of flavor, and has a variety of textures. The homemade dressing featuring sun-dried tomatoes adds a tangy and zesty kick to the dark leafy greens and crisp veggies, making this dish an easy and delicious option for any meal.
- Unique and flavorful, roasted broccoli tahini salad is packed with nutrients. Roasted broccoli, spicy cashews, and sweet dates are mixed in tangy lemon tahini dressing for a hearty and satisfying dish that can be enjoyed as leftovers!
Fennel Cucumber Salad with Creamy Shallot Vinaigrette
Crunchy fennel and cool cucumber are the standout ingredients in this light and simple salad that brings together a medley of contrasting flavors and textures.
Ingredients
- 1 small fennel bulb, sliced thin and cut into smaller pieces
- ½ English cucumber, sliced and cut into quarters (or 2 Persian cucumbers)
- ½ radicchio, leaves torn
- ½ to 1 large orange, cut into bite-sized pieces
- 2 tablespoons chopped fresh mint
- 2 tablespoons pomegranate arils (optional, use when in season)
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly squeezed orange or lemon juice
- 1 tablespoon minced shallot
- 1 teaspoon honey or liquid allulose
- Salt and pepper, to taste
Instructions
- Add the sliced fennel, cucumber, and torn radicchio leaves to a large salad bowl. (See notes if you’ve never sliced fennel!) Chop the reserved fennel fronds and toss them into the salad.
- Segment your orange and cut it into smaller, bite-sized pieces. Add it to the salad along with the chopped mint and pomegranate arils, if using.
- In a large mason jar, combine the olive oil, vinegar, orange or lemon juice, minced shallot, and honey (or allulose). You can combine the ingredients by placing a lid on the jar and shaking it vigorously, or insert an immersion blender into the jar and blend for a few seconds (this makes the dressing extra creamy). Taste and add salt and pepper as needed.
- Serve the salad with a drizzle of the dressing on top and more fresh mint, if desired.
Notes
To cut the fennel bulb: Slice a thin layer off the base and cut off the stalks (save the fronds if you want to toss them into the salad). Discard the stalks or save them for vegetable stock. With the fennel bulb upright, slice it in half lengthwise. Carefully cut out the core in a wedge shape. Set the fennel flat side down on the cutting board, then thinly slice it, either lengthwise or widthwise. I like to cut the pieces in half again to make them smaller. Martha Stewart has a great short video on the process if you’re a visual learner!
Pomegranate arils add a touch of sweetness and turn this fresh salad into the perfect holiday dish! If pomegranate is not in season, simply omit it. For a spring or summer spin, you can add in sliced strawberries.
Radicchio can be substituted with your favorite dark leafy greens (about 1 cup).
Use any variety of orange you like. I have made this with cara cara, sumo mandarins, blood oranges or navel oranges. Just ½ an orange in the entire salad only equates to a little bit of added sugar per serving but increase to one whole orange, if you prefer.
Apple cider vinegar can be substituted with red wine vinegar, champagne vinegar or balsamic.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 216Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 88mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 2gSugar: 6gProtein: 1g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!