• Fennel (half a bulb)
  • 1 orange
  • 1 small cucumber

Dressing ingredients

  • Olive oil
  • Salt and pepper

Author of this recipe

Callum Roberts

Callum Roberts

Food blogger / food writer

Life’s too short to eat average food, and vegetables and salads are anything but average. They’re packed with feel good chemicals, rainbow colours and flavours that dare you to explore the... Read more

Life can't get any fresher than this snacking salad. Maybe you have never tried fennel or you've seen it in the supermarket and are left wondering how do I eat such a strange looking vegetable. It's pretty amazing, and trust me you'll have to give this salad a go! The pairing of the aniseed flavour of fennel with the acidic burst of fresh orange, makes this a great sharing plate.  

Total votes: 592


  • First things first - pour yourself a glass of good red wine and turn on the music then grab your fennel and remove any damaged outer leaves of the bulb.
  • Turn the fennel on its side and start thinly slicing - just like you would an onion. Discard the small thick core.
  • Chop the cucumber into 2 cm chunks and peel then slice the orange into wedges.
  • Simply scatter the sliced fennel and chopped cucumber on serving plates, top with the orange segments
  • For the dressing: quickly whisk together a tablespoon of olive oil with a pinch of salt and pepper, drizzle over the salad.
  • Garnish with some of the fennel fronds (which you can eat too)

Tips from the author

This suggestion is for a healthy starter. You can also toss fennel into a salad of mixed lettuce leaves and add some crumbled feta.

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