Fennel Cucumber Salsa Recipes

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SPICY CUCUMBER SALSA



Spicy Cucumber Salsa image

Serve with our Spice-Rubbed Grilled Salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 cups

Number Of Ingredients 8

2 seedless cucumbers (2 pounds)
2 medium shallots, peeled and trimmed
1 1/2 tablespoons minced jalapeno pepper
1 1/2 cups loosely packed fresh mint, chopped medium fine
2 tablespoons champagne vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil

Steps:

  • Peel cucumbers in strips for a striped effect. Cut in half lengthwise; remove any seeds. Cut crosswise into 1/8-inch slices.
  • Combine cucumbers, shallots, jalapeno, and mint. In a small bowl, combine vinegar, salt, and pepper. Gradually whisk in olive oil until combined. Pour over cucumbers, and toss gently to combine. Serve.

FENNEL, CUCUMBER, AND TARRAGON SALSA



Fennel, Cucumber, and Tarragon Salsa image

Categories     Condiment/Spread     Quick & Easy     Yogurt     Fennel     Cucumber     Fall     Chill     Tarragon     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

1 fennel bulb (sometimes called anise), chopped (about 2 cups)
1 unwaxed cucumber, chopped (about 2 cups)
1 tablespoon minced fresh tarragon leaves
1 1/2 teaspoons freshly grated orange zest
1/3 cup plain yogurt
2 tablespoons fresh orange juice
1 teaspoon sugar

Steps:

  • In a bowl stir together the fennel, the cucumber, the tarragon, the zest, the yogurt, the orange juice, the sugar, and salt to taste. Chill the salsa, covered, for at least 30 minutes and up to 1 hour. Serve the salsa with grilled seafood.

FENNEL CUCUMBER SALSA



Fennel Cucumber Salsa image

This is a fresh and unusual salsa. Use it as an appetizer or on grilled meats. The fennel has a surprisingly light flavour. Perfect for summer. Serve with tortillas or sliced baguette.

Provided by Jenny

Categories     Avocado Salsa

Time 40m

Yield 16

Number Of Ingredients 9

1 English cucumber, diced
1 large fennel bulb, diced
1 avocado - peeled, pitted, and diced
½ red onion, chopped
½ cup pickled banana peppers, diced
1 bunch cilantro, chopped
2 tablespoons honey
3 tablespoons fresh lemon juice
salt and pepper to taste

Steps:

  • Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.

Nutrition Facts : Calories 43.4 calories, Carbohydrate 6.8 g, Fat 2 g, Fiber 2.1 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 18.4 mg, Sugar 2.9 g

FENNEL CUCUMBER SALSA



Fennel Cucumber Salsa image

This is a fresh and unusual salsa. Use it as an appetizer or on grilled meats. The fennel has a surprisingly light flavour. Perfect for summer. Serve with tortillas or sliced baguette.

Provided by Jenny

Categories     Avocado Salsa

Time 40m

Yield 16

Number Of Ingredients 9

1 English cucumber, diced
1 large fennel bulb, diced
1 avocado - peeled, pitted, and diced
½ red onion, chopped
½ cup pickled banana peppers, diced
1 bunch cilantro, chopped
2 tablespoons honey
3 tablespoons fresh lemon juice
salt and pepper to taste

Steps:

  • Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.

Nutrition Facts : Calories 43.4 calories, Carbohydrate 6.8 g, Fat 2 g, Fiber 2.1 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 18.4 mg, Sugar 2.9 g

FENNEL SALSA



Fennel Salsa image

Categories     Condiment/Spread     Olive     Tomato     Marinate     Fennel     Summer     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 7

3 cups finely diced fresh fennel bulbs (about 2 small)
1 cup diced seeded tomatoes
1/8 cup chopped pitted Kalamata or other brine-cured black olives
1/4 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped
1 tablespoon balsamic vinegar

Steps:

  • Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper. Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.

CUCUMBER FENNEL SALAD



Cucumber Fennel Salad image

Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon zest

Steps:

  • In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FENNEL AND CUCUMBER SALAD



Fennel and Cucumber Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 small head fennel (about 1/2 pound)
2 medium-size cucumbers
1 teaspoon sugar
Salt and freshly ground white pepper to taste
2 tablespoons white vinegar
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh dill

Steps:

  • Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
  • Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
  • Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 5 grams, TransFat 0 grams

SHAVED FENNEL SALAD



Shaved Fennel Salad image

This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. -William Milton III, Clemson, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1 large fennel bulb, fronds reserved
1 English cucumber
1 medium Honeycrisp apple
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
2 radishes, thinly sliced

Steps:

  • With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.

Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

THAI CUCUMBER AND MINT SALSA



Thai Cucumber And Mint Salsa image

This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken.

Provided by Molly O'Neill

Categories     easy, side dish

Time P2DT2h5m

Yield Four servings

Number Of Ingredients 11

3 medium cucumbers, peeled, seeded, cut into 1/4-inch dice
2 cloves garlic, peeled and minced
1 small Thai chili pepper, seeded, deveined and minced
1/4 cup fresh lime juice
1 tablespoon vegetable oil
1/2 cup fresh coriander, minced
1/2 cup fresh mint, minced
1/2 cup fresh basil, minced
2 scallions, rinsed and minced
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste

Steps:

  • Combine all of the ingredients in a large glass or ceramic bowl. Cover and set aside in the refrigerator for at least 2 hours before serving. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 4 grams, TransFat 0 grams

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