Cucumber & Fennel with Orange-Mint Dressing
Submitted by chille37
Crisp cucumber, slivered fennel, and tart Granny Smith apple tossed in an orange-mint walnut oil vinaigrette. A refreshing no-cook salad ready in 15 minutes.
YIELD
6 servingsPREP
15 minCOOK
0 minREADY
15 minCool, crunchy, and bright enough to wake up any plate it sits beside.
Diced cucumber, finely slivered fennel, and sliced Granny Smith apple get tossed in a vinaigrette of fresh orange juice, walnut oil, mint, cilantro, and a pinch of paprika. Toasted walnuts scattered on top add a rich, nutty crunch.
Serve it right away for maximum crispness, or let it marinate in the fridge for an hour or two so the flavors meld together.
Kitchen Tips
- Toss the apple slices in the lemon juice immediately to keep them from browning
- Walnut oil is the star here; don’t swap it for olive oil or you’ll lose the nutty backbone of the dressing
- This pairs beautifully alongside grilled fish, roasted chicken, or as a light appetizer on its own
Ingredients
Directions
SALAD: Combine salad ingredients, except walnuts, in a serving bowl and gently mix.
VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified.
Season with salt and pepper and pour over salad.
Serve immediately or marinate, covered, in the fridge for 1 to 2 hours.
Toss before serving and garnish with toasted nuts.
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