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Fennel & Cucumber Salad

Bright, refreshing and ready for spring!
  • Medium

    Level

  • 4

    Yields

  • Seasonality

    Spring

    Salad:

  • 4 Persian cucumbers, thinly sliced lengthwise
  • 1 large fennel bulb, trimmed, quartered and thinly shaved
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon Aleppo pepper
  • 1 avocado, halved, pitted, peeled and cut into eighths
  • Yondu Vinaigrette:

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons Yondu

Method

    1. In a small bowl, prepare vinaigrette by combining oil, lemon juice and Yondu.
    2. In a medium bowl, combine cucumbers, fennel, dill, Aleppo pepper and Yondu Vinaigrette; toss to combine.
    3. Add avocado; toss gently. Serve cold.

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2019-02-19T17:22:23-04:00