Fennel, Cucumber and Mint Salad makes about 4 side servings
This is a simple, yet lovely & refreshing, salad that can be made in a flash.
INGREDIENTS
1 large fennel bulb 1 medium cucumber juice of 1/2 lemon 12 fresh mint leaves, finely chopped Himalayan or Celtic sea salt freshly ground black pepper extra virgin olive oil
Trim the root from the fennel bulb and remove the top fronds. Reserve them for another use--juice them, put them in salads or dips. Slice the bulb in half from top to tail, then cut each half into thin slices as you would an onion. Place in large bowl. Slice the cucumber thinly. Place in bowl with fennel slices. Add the lemon juice to the bowl with the fennel and cucumber. Add the chopped fresh mint and toss lightly. Season with salt and pepper and drizzle with a wee bit of olive oil. Chill for about 20 minutes or serve immediately.