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Fennel, Cucumber & Red Onion Salad Recipe

Fennel, Cucumber & Red Onion Salad Recipe

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Ingredients:

Serving

Directions:

Trim the base of the fennel and remove the leafy green tops.
Using a mandolin or food processor slice very finely and place in a large bowl.
Skin the red onion and slice finely as above. Add to the fennel.
Cut the cucumber in half lengthways and remove the seeds with a small spoon.
Slice finely using a peeler and add to the fennel and onion.
Mix the vinegar, 4tbs of the oil and freshly ground black pepper together. Pour over the vegetables and stir to combine.
Leave to infuse at room temperature for a couple of hours and just before serving add the dill.
To serve, arrange on a large plate and spoon over the remainder of the olive oil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	114.57 Kcal (480 kJ)
Calories from fat	93.25 Kcal
		% Daily Value*
Total Fat	10.36g	16%
Sodium	25.68mg	1%
Potassium	234.19mg	5%
Total Carbs	4.89g	2%
Sugars	0.7g	3%
Dietary Fiber	1.81g	7%
Protein	0.72g	1%
Vitamin C	7mg	12%
Iron	0.5mg	3%
Calcium	28.3mg	3%

Amount Per 100 g
Calories	129.86 Kcal (544 kJ)
Calories from fat	105.69 Kcal
		% Daily Value*
Total Fat	11.74g	16%
Sodium	29.1mg	1%
Potassium	265.44mg	5%
Total Carbs	5.54g	2%
Sugars	0.79g	3%
Dietary Fiber	2.05g	7%
Protein	0.82g	1%
Vitamin C	8mg	12%
Iron	0.5mg	3%
Calcium	32.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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