Cucumber Apple Salad with Fennel

When I made the Bacon Wrapped Chicken Tenders, I wanted a light, refreshing salad using a similar flavor profile as the marinade for the dressing.  We had lots of cucumbers from a friend's garden and a granny smith apple that needed to be eaten soon.  Thinking about what else might go nicely with a lemon juice based dressing, I immediately thought about fennel.  Fennel and lemon juice just seem to fit perfectly together.

My husband really liked this a lot and said the apple made the salad.  Note to self: add more fruit to salad.  It always gets rave reviews from my husband.

I used my mandolin to slice the fruits and vegetables as thinly as possible.

Cucumber Apple Salad with Fennel

1 medium cucumber, thinly sliced
1/2 granny smith apple, quartered, cored, then thinly sliced
1/2 fennel bulb, thinly sliced
1 tablespoon fresh parsley, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
salt

Slice cucumber, apple and fennel and combine in large bowl.  Pour lemon juice into a small bowl.  Slowly drizzle oil into bowl while constantly whisking the juice.  Once emulsified, add 1/4 teaspoon salt or to taste and parsley.  Pour over cucumber mixture and toss gently.

Serves 4.