Fennel & Cucumber Salad with Lemon-Tahini Dressing
A refreshing, low-FODMAP salad featuring crunchy fennel and cucumber, tossed in a tangy tahini dressing to alleviate bloating and support gut health. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs fennel bulb, cucumber, radishes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, thinly sliced fennel bulb
- 1 medium, thinly sliced cucumber
- 1/2 cup, thinly sliced radishes
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 small clove, minced garlic
- 1 tsp olive oil
- 1/4 tsp sea salt
- 1 tbsp, chopped fresh dill
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Instructions
- Step 1: In a large bowl, combine 1 medium thinly sliced fennel bulb, 1 medium thinly sliced cucumber, and 1/2 cup thinly sliced radishes.
- Step 2: In a small bowl, whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 minced garlic clove, 1 tsp olive oil, 1/4 tsp sea salt, and 1 tbsp chopped fresh dill until smooth and creamy.
- Step 3: Pour the dressing over the salad and toss gently until all vegetables are evenly coated, letting them marinate for 5 minutes to soften the fennel.
- Step 4: Refrigerate for 20 minutes to allow flavors to meld and reduce potential bloating, then serve chilled.








