Best 3 Cucumber And Fennel With Orange Mint Dressing Recipes

Cucumber and fennel with orange mint dressing is a refreshing, flavorful salad that is perfect for a light lunch or a summer side dish. The crisp cucumber and fennel are a great combination, and the orange mint dressing adds a bright, citrusy flavor. This salad is also very easy to make, and it can be ready in just a few minutes.

Here are our top 3 tried and tested recipes!

CUCUMBER FENNEL SALAD

Cucumber Fennel Salad image

Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon zest

Steps:

In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CUCUMBER AND FENNEL WITH ORANGE MINT DRESSING

Cucumber and Fennel With Orange Mint Dressing image

Make and share this Cucumber and Fennel With Orange Mint Dressing recipe from Food.com.

Provided by ksenko

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cucumber, peeled,halved,seeded,and diced
1 small fennel bulb, trimmed and finely slivered
1 granny smith apple, cored,quartered,and thinly sliced
2 teaspoons fresh lemon juice
2 tablespoons chopped walnuts, pan-toasted until golden
2 tablespoons fresh orange juice
2 tablespoons hazelnut oil or 2 tablespoons almond oil
1 tablespoon chopped of fresh mint
1 tablespoon chopped cilantro
1/8 teaspoon mild paprika or 1/8 teaspoon hot paprika
salt
fresh ground pepper

Steps:

Combine the cucumber, fennel, apple, and lemon juice in a serving bowl and gently mix.
In a small bowl, whisk the orange juice through paprika until emulsified.
Season with salt and pepper and pour over salad.
Serve immediately or marinade covered, in refrigerator for 1-2 hours.
Toss before serving and garnish with toasted nuts.

ENDIVE AND FENNEL SALAD WITH MINT AND ORANGE-BLOSSOM DRESSING

Endive and Fennel Salad With Mint and Orange-Blossom Dressing image

Shamelessly swiped from the 'net ... a recipe by Ptolemy Mann. "This is one of my favourite salads, simple and clean, and very refreshing for the taste buds," Mann says. It's a perfect palate-cleanser after the terrine. The wonderfully tart, fresh dressing has a sweetness because of the honey and orange blossom. Mann refuses to use vinegar in her dressing, relying on lemon and lime - "It's so much subtler."

Provided by Elmotoo

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 endives, a mixture of green and red
2 fennel bulbs
1 bunch mint leaf, picked from stems
2 garlic cloves, peeled
4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon lime juice
1 teaspoon runny pale honey
1 teaspoon orange blossom water
salt and pepper

Steps:

Slice an inch off the stem of the endives and the outer leaves will fall away. Peel away the others until just the cores are left. Slice the cores into quarters. Rinse the leaves, then pat them dry and place in a large bowl.
Cut the fennel bulbs in half and slice into semicircular slivers, right up to and including the fluffy green part. Add to the endives, along with the mint leaves.
For the dressing, pound the garlic using a pestle and mortar until it starts to break down. Slowly add the olive oil and stir with the pestle, then add the lemon and lime juice. The ratio of lemon to oil is a personal preference, so experiment. Next, add the honey and orange-blossom water, and season. Toss into the salad just before serving.

Tips:

Choose the right cucumbers: For this recipe, it's best to use English or Persian cucumbers, as they have thin skins and fewer seeds.
Slice the cucumbers and fennel thinly: This will help them absorb the flavors of the dressing better.
Use a sharp knife: This will make it easier to slice the cucumbers and fennel thinly and evenly.
Don't skimp on the herbs: The mint and basil add a lot of flavor to the dish, so be generous with them.
Make the dressing ahead of time: This will give the flavors time to meld together.
Taste the dressing and adjust the seasonings as needed: You may want to add more orange juice, vinegar, or salt to taste.

Conclusion:

This cucumber and fennel salad is a refreshing and flavorful dish that is perfect for summer. The orange-mint dressing adds a bright and citrusy flavor, while the cucumbers and fennel provide a crunchy and refreshing texture. This salad is also very easy to make, and can be prepared in just a few minutes. So next time you're looking for a quick and easy summer salad, give this cucumber and fennel salad a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #low-protein #salads #vegetables #asian #indian #easy #vegetarian #dietary #low-sodium #low-carb #low-in-something