Cucumber Fennel Summer Salad

by Pamela

Refreshing Cucumber and Fennel Salad

Refreshing Cucumber and Fennel Salad

Have you ever had one of those days that you just can’t listen to one more person complain to you about anything?

Words of Wisdom

If he’s whining and moaning when he comes home from work and is talking to you more than he usually does (like, at all) take that as a sign that you should not spring a new ingredient on him because it probably won’t be a pleasant experience for either one of you.  Continue reading for something you can probably relate to, if nothing else…learn from it.

Cucumbers make a frequent appearance around here in various side dishes and as accents.  But they can be a bit boring sometimes.  So I decided to mix it up a bit and put some fennel with them and make a light salad for dinner.

While preparing the dish, which involves a mandoline to shave everything really thin, in walks crabby (Craig).  I start listening to him with great earnest but soon lose interest when he kept going on and on about all the things he had going on at work and how busy he was blah blah blah.  Then he started grabbing the cucumbers and eating them – even though I told him to stop it.  So I started shaving the fennel bulb.  That’s when all hell broke loose.  “What’s that!?!”  “It smells like licorice…I hate licorice!”  “You know I hate licorice…You hate me!”  “Why don’t you ever cook stuff I like?”  Yes honey, what would that be…I’ll cook that for you now (that was said with more than a little bit of sarcasm)?  “Taco Bell…or a big greasy hamburger…or a huge carne asada burrito…you know, stuff I like?”  You’re right honey, I’ll get right on that. As he turns to leave the kitchen, in disgust because I am surely only cooking things he hates to make his life miserable, I make a rude gesture with one hand and thrust my knife in the air with the other hand.

By the time he returned upstairs, dinner was done and I handed him his plate.  While we were eating, pretty much in silence and watching TV, he looks at me and says: hey, what’s this salad?  It’s really good.  Have we had this before?  You should make this more often.  Ugh!!!

Serves 4


  • 1 Medium Size Cucumber (peeled and sliced thin)
  • 1 Small Fennel Bulb (fronds removed and bulb sliced thin)
  • 1 Tablespoon Tarragon (finely chopped)
  • 1 Tablespoon Lemon Juice
  • 1/2 – 3/4 Cup Greek Yogurt* (amount to be determined by the quantity of fennel and cucumbers you use)
  • Pinch of Kosher Salt


Using a mandoline, thinly slice the cucumber and trimmed fennel bulb.  Put sliced cucumber and fennel into a medium bowl.  Add tarragon, lemon juice, yogurt and salt.  Stir to combine all ingredients thoroughly.  Mixture should be creamy, if not creamy enough add more yogurt.

Refrigerate salad for minimum of 1 hour before serving.

* You can use low fat, no fat, or full fat yogurt in this recipe.

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