Fennel Salad with Apple and Cucumber

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Remove the outer leaves and stems from the fennel, then cut in half and cut out the hard stalk. Now quarter or eighth of the halves as desired and cut into fine strips. Prepare and dice the cucumber and apple and place in a bowl with the fennel.
For the dressing, chop the peppermint leaves. Mix together lemon juice, oil and spices and add the mint.
Put the dressing in the bowl with the salad ingredients and mix everything well. It is best to let it steep a little and then season to taste again, possibly also season with a little balsamic vinegar. Serve with a few mint leaves and possibly a yogurt dip.
This salad is very refreshing and tastes great as a stand-alone dish (but then the amount is only enough for 1 portion) or as a light starter for a summer menu. Also good as an accompaniment to fish, fried feta cheese or for grilling.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.