Delaney’s Fennel Cucumber Salad

Fennel, cucumber, and oregano are thriving in the Houston garden. Delaney’s fennel and cucumber salad with lemon-honey dressing is refreshing and light - just in time for summer.

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Salad:

3-4 large fennel bulbs, shave fennel thinly

1 pound cucumbers, sliced thinly

1 cup fennel fronds, chopped

2 Tbs fresh oregano, stems removed and chopped finely

Dressing:

1/3 cup champagne vinegar

2 Tbs honey

2 Tbs Old Country Olive Oil

Juice from 2 lemons

1 tsp salt (or to taste)

In a large bowl, add shaved fennel and sliced cucumber. In a separate bowl, mix dressing ingredients well. Pour dressing over salad. Top with fennel fronds and oregano. Toss. Enjoy!

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