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cucumber and fennel salad on white plate

15 Minute Fresh Sliced Cucumber and Fennel Salad

Print Recipe
This bright, crunchy and refreshing cucumber and fennel salad with juicy peach and mint will shake up your salad rut! It's a quick and simple salad with a yummy garlic vinagrette that you're going to want to make every week.
Course Salad, Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword almonds, cucumber, fennel, Mint, peach
Dietary Preference dairy free, Gluten-Free, low FODMAP, peanut free, vegan, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Desiree Nielsen, RD

Equipment

  • mandolin optional, for slicing fennel

Ingredients

  • 1 medium bulb fennel thinly sliced
  • 2 Persian (mini) cucumbers thinly sliced, about 1 cup
  • 1 peach thinly sliced
  • ⅓ cup mint leaves sliced
  • ⅓ cup salted almonds chopped
  • 1 batch garlic vinaigrette
Imperial - Metric

Instructions

  • Start by shaking up the garlic vinaigrette, if you haven't already. Set aside so the flavours have a few minutes to blend.
  • Arrange the cucumber, fennel, peach, mint and almonds in a shallow salad bowl or platter. Serve with dressing on the side.
  • Yep, that's it...that's the whole recipe, easy right??

Notes

Low FODMAP variation:
Keep your portion of cucumber and fennel to ½ cup each as that's the low FODMAP serving. Ditch the peach entirely, and swap garlic flavoured oil in place of using actual garlic in the dressing.