Easy Lemon Fennel And Cucumber Salad With Mint
Refreshing fennel and cucumber salad with zesty lemon dressing and fresh herbs
Equipment
- 1 medium bowl
- 1 citrus grater
- 1 citrus juicer
- 1 small whisk
- 1 chopping board
- 1 sharp knife
- measuring cups and spoons
Ingredients
- zest and juice of 1 lemon
- 2 Tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 1/2 green chili(mild flavoured long chili/chilli)
- 4 baby Lebanese cucumbers
- 1 fennel bulb
- 1/2 cup mint leaves
- 1/2 cup flat leaf parsley leaves
- Additional mint leaves, reserved fennel fronds and lemon wedges to garnish
Instructions
- In a medium bowl, add the lemon juice, grated lemon rind, 2 Tablespoons of olive oil, clove of crushed garlic and the finely chopped green chili. Whisk together to combine into the salad dressing.
- Rinse the vegetables and herbs and pat dry.
- Cut Lebanese cucumbers in half lengthwise and then thinly slice. Remove woody base of the fennel bulk and thinly slice, reserving the fennel fronds.
- Roughly tear or chop the mint leaves and parsley leaves.
- Add sliced cucumber, fennel, mint leaves and parsley leaves to the bowl with the dressing and toss well to combine.
- Leave the salad mixture to soften for at least 30 minutes.
- Serve topped with a few reserved fennel fronts, mint and lemon wedges.