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Cucumber fennel salad

Cool cucumbers pair with crunchy, licorice-like fennel to form the base of this fresh salad. Toasty almonds, sweet-tart orange and frosty mint round out a symphony of flavours on a plate!



  • 1/2 cup (120ml) almonds, chopped
  • 2 oranges, zested and segmented, reserve juice
  • 2 tablespoons (30ml) red wine vinegar
  • 2 tablespoons (30ml) honey
  • 2 tablespoons (30ml) smooth Dijon mustard
  • 1 tablespoon (15ml) fennel pollen, finely ground
  • Salt and black pepper, to season
  • 1/4 cup (60ml) olive oil
  • 1 bulb fennel, sliced thin and fronds reserved
  • 2 English cucumber, seeds removed and cut on a thin bias
  • 4 sprigs mint, leaves only


  1. Preheat the oven to 350° F (175° C).
  2. Toast the chopped almonds in the oven for 8 minutes, until aromatic and golden. Reserve at room temperature until needed.
  3. In a mason jar, combine the orange juice and zest, Dijon mustard, red wine vinegar, honey, fennel pollen, salt, pepper, and olive oil. Seal and shake vigorously to emulsify.
  4. In a serving bowl, combine the cucumber, mint leaves, and fennel, and add the dressing. Toss to coat.
  5. Garnish with fennel fronds, orange segments, and toasted almonds. Enjoy! 

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