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
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.