Fennel and Cucumber Salad with Lemon

Raw fennel adds a refreshing crunch and delightful anise flavor to salads. This one with cool, crisp cucumbers and fresh lemon, pairs perfectly with simply grilled fish or chicken. The shock of color from the bright pink onions and deep green cucumbers makes a colorful presentation. Serves 6.


2 small (or 1 large) fennel bulbs, halved and cored (leaves reserved for garnish)
1 small cucumber, halved and seeded
1 small red onion, peeled and quartered
1 tablespoon fresh lemon juice
1/4 teaspoon sugar
Salt and pepper to taste

  1. With a sharp knife, slice the fennel bulbs, cucumber and onion into thin slivers.
  2. Toss the fennel, cucumber and onion with lemon juice, olive oil, sugar, salt and pepper. Keep in the refrigerator for up to 12 hours. For longer storage, do not add the lemon juice until ready to serve.

Tip for preparing raw fennel: the trick is to slice the fennel thin enough to eat easily. Try using a plastic mandolin (available at most kitchen stores and Asisn supermarkets) to slice the fennel really thin.

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