Shaved Fennel, Cucumber and Orange Dill Salad

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Recipe of the week, June 19:
Shaved Fennel, Cucumber and Orange Dill Salad


  • 1 medium bulb of fennel, shaved (about 3/4 cup)
  • Sliced cucumbers
  • 1/4 cup fresh dill, chopped
  • 1/3 cup julienne sliced sun dried tomatoes packed in oil, drained
  • 1 large orange, peeled and segmented, and pulp squeezed of its juice
  • Salt
  • Pepper
  • Olive oil for drizzling


  1. Take the fennel bulb and cut it in half lengthwise. Place on a mandolin and carefully slice the bulb into thin slices or shavings. Adjust the thickness to make it as thin as possible. This may also be done using a chef’s knife. Slice thinly until about 3/4 cup is reached. Add to a mixing bowl.
  2. Add in the sliced cucumbers, chopped dill and julienne sliced sun dried tomatoes.
  3. Top with the orange segments and squeeze the remaining pulp from segmenting into the bowl over the vegetables.
  4. Add in salt and pepper to taste, along with about 1 to 2 teaspoons of olive oil.
  5. Toss the ingredients together and enjoy!

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