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fennel cucumber chopped salad
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5 from 1 vote

Fennel Cucumber Chopped Salad

You can make this in any order you like, but I prefer to make the dressing first and then just pile in the ingredients.
Prep Time30 mins
Course: Salad
Cuisine: American
Keyword: Summer Chopped Salad
Servings: 8
Calories: 101kcal
Author: Molly Watson


For the dressing

  • 1 small clove garlic
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon agave nectar or mild honey
  • 1/2 teaspoon dry mustard/ground mustard
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste

For the salad

  • 2 small heads fennel
  • 1 small cucumber
  • 2 celery stalks
  • 1 green pepper
  • 1 jalapeno (optional)
  • 8 springs mint
  • 1/2 cup toasted pepitas
  • 1 cup sprouted lentils and/or other legumes
  • 1 cup kale sprouts or other micro greens


  • Peel and mince the garlic and add it to a large salad bowl along with the olive oil, lime juice, agave, mustard, salt, and pepper. Taste and adjust. You want a very bright, vibrant dressing, so go ahead and add more lime juice and/or salt and/or pepper to make it really “pop” on your tongue.
  • Trim and dice the fennel. How big? You want a pretty small dice—the goal is to have all the salad components more or less the same size, and pepitas are the size they are, so a dice about as wide as a pumpkin seed (or a bit bigger) is ideal. Add the fennel to the dressing.
  • Peel, de-seed, and dice the cucumber. Add to the bowl.
  • Trim and dice the celery, Into the bowl it goes.
  • Trim and dice the green pepper, add it to the bowl.
  • Trim, de-seed, and dice the jalapeño, if using, and, obviously, add it to the bowl.
  • Toss everything with the dressing. Taste and add more salt and/or pepper if you want.
  • Remove the mint leaves from their springs and stack them on a clean cutting surface. Roll them into a little bundle and cut into thin ribbons. Scatter the mint, pepitas, sprouted lentils, and sprouts on the salad. Serve it up.


Photo: Erin Scott Studio.
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