Legacy of Passion

Fennel and Cucumber Salad with Orange-Mint Dressing

Cool as a cucumber makes this colorful salad an exceptional addition to a meal of poached salmon or your favorite fish recipe.


1 cucumber, peeled, halved, seeded and diced
1 Andy Boy fennel, trimmed and finely slivered
1 granny smith apple, cored, quartered and sliced
2 t lemon juice
2 T walnuts, chopped and toasted

2 T orange juice
2T walnut oil
2 T fresh mint, chopped
1 T cilantro, chopped
1/8 t paprika, sweet or hot
salt and pepper


  1. Pour 1 C boiling water over slivered Andy Boy fennel. Sit for three minutes, then drain.
  2. Combine salad ingredients, except walnuts, in serving bowl and gently mix.
  3. For the vinaigrette, whisk all ingredients in a small bowl until emulsified.
  4. Season with salt and pepper and pour over salad. Serve immediately or marinate, covered, in the fridge for 1 to 2 hours.
  5. Toss before serving and garnish with toasted walnuts.

Serves 4