Best 3 Cucumber And Fennel With Orange Mint Dressing Recipes

**Cucumber and Fennel with Orange-Mint Dressing: A Refreshing and Flavorful Salad Duo**

Indulge in a culinary journey with two tantalizing cucumber and fennel salad recipes that offer a symphony of refreshing flavors. The first recipe, **Cucumber and Fennel Salad with Orange-Mint Dressing**, presents a classic combination of crisp cucumber and aromatic fennel, elevated by a zesty orange-mint dressing. This vibrant salad is a perfect accompaniment to grilled meats, fish, or as a light and healthy lunch option.

The second recipe, **Fennel and Cucumber Salad with Lemon-Tahini Dressing**, introduces a delightful twist with a tangy lemon-tahini dressing. The nutty tahini adds a rich and creamy texture, while the lemon brings a burst of brightness, perfectly complementing the crispness of the cucumber and fennel. This salad is a fantastic side dish for Middle Eastern-inspired meals or as a refreshing addition to your next picnic or potluck.

Let's cook with our recipes!

FRESH MINT DRESSING

Fresh Mint Dressing image

This mint salad dressing recipe is refreshing, delicious and easy to make! You'll need fresh mint, lemon juice, olive oil, Dijon mustard, and honey or maple syrup. Recipe yields a little over 1 cup.

Provided by Cookie and Kate

Categories Salad dressing

Time 5m

Number Of Ingredients 8

Ingredients

1/2 cup extra-virgin olive oil
1/2 cup lemon juice (about 2 lemons)
1/4 cup packed fresh mint (spearmint) leaves (about half of a 2/3 or 3/4-ounce package)
3 tablespoons honey or maple syrup
1 tablespoon Dijon mustard
2 cloves garlic, roughly chopped
1/4 teaspoon fine sea salt
10 twists of freshly ground black pepper

Steps:

In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
This dressing will keep well, covered and refrigerated, for up to 1 week.

Nutrition Facts : ServingSize 2 tablespoons, Calories 152 calories, Sugar 6.9 g, Sodium 116.9 mg, Fat 14.1 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 0.4 g, Protein 0.3 g, Cholesterol 0 mg

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

ORANGE FENNEL SALAD

Orange Fennel Salad image

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

Tips:

To ensure the best flavor, use ripe and flavorful cucumbers and fennel.
For a more refreshing salad, chill the cucumbers and fennel before slicing.
If you don't have an orange, you can use lemon or lime juice instead.
To save time, you can use a food processor to slice the cucumbers and fennel.
For a more substantial salad, add some grilled shrimp or chicken.

Conclusion:

This cucumber and fennel salad with orange-mint dressing is a refreshing, flavorful, and healthy dish that is perfect for a summer meal. The combination of sweet, salty, and tangy flavors is sure to please everyone at the table. This salad is also very easy to make, so it's a great option for a busy weeknight meal.

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