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+ servings
shaved fennel salad plated with fennel fronds

Shaved Fennel, Cucumber and Celery Salad

Ana | Claudia's Table
A fresh perspective on a classic: Shaved Fennel, Cucumber and Celery Salad. Crispy, cool and finished off with lemon juice and champagne vinegar dressing. So easy, so fresh and so good!
5 from 1 vote
Prep Time 10 mins
Cook Time 0 mins
Assembling the salad 5 mins
Total Time 15 mins
Course Salad, Side Dish
Cuisine American, Italian, Mediterranean
Servings 4
Calories 166 kcal

Equipment

  • mandoline
  • bowl

Ingredients
  

  • 1/2 large English cucumber peeled, thinly sliced by hand or mandoline
  • 1 medium Fennel bulb fronds removed, cored and thinly sliced by hand or mandoline
  • 1 large Celery stalk, thinly sliced by hand or mandoline
  • 2 tbsp lemon juice fresh squeezed
  • 1 tbsp champagne vinegar can use red or white wine vinegar
  • 5 tbsp olive oil extra virgin
  • salt sea
  • pepper freshly ground

Instructions
 

  • Peel and slice the cucumber and set aside. (slice with a knife or mandoline)
  • Slice the celery and set aside. (slice with a knife or mandoline)
  • For the fennel, after slicing, place in a bowl with water and a very good squeeze of lemon juice. This will prevent it from oxidizing and just strain them when you are ready to assemble the salad.
  • Once you are ready to assemble the salad, make the simple dressing.
  • Combine olive oil, lemon juice, Champagne vinegar, salt and pepper in small bowl and whisk well until completely combined.
  • Place drained Fennel, cucumber, celery and pour half of the dressing. Toss gently. Check to ensure there is sufficient dressing on the salad, add more if you need to.
  • Sprinkle with a pinch of sea salt.
  • Serve immediately.

Notes

For the fennel, after slicing, place in a bowl with water and a very good squeeze of lemon juice. This will prevent it from oxidizing and just strain them when you are ready to assemble the salad.

Nutrition

Calories: 166kcal
Keyword Classic salads, Low carb salad, Shaved fennel salad

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