Delaney’s Fennel Cucumber Salad
Fennel, cucumber, and oregano are thriving in the Houston garden. Delaney’s fennel and cucumber salad with lemon-honey dressing is refreshing and light - just in time for summer.
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Salad:
3-4 large fennel bulbs, shave fennel thinly
1 pound cucumbers, sliced thinly
1 cup fennel fronds, chopped
2 Tbs fresh oregano, stems removed and chopped finely
Dressing:
1/3 cup champagne vinegar
2 Tbs honey
2 Tbs Old Country Olive Oil
Juice from 2 lemons
1 tsp salt (or to taste)
In a large bowl, add shaved fennel and sliced cucumber. In a separate bowl, mix dressing ingredients well. Pour dressing over salad. Top with fennel fronds and oregano. Toss. Enjoy!
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