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 ready in about 15 minutes blends medium, thinly sliced fennel bulb, medium, thinly sliced cucumber, thinly sliced radishes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 120 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fennel & Cucumber Salad with Lemon-Tahini Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Fennel & Cucumber Salad with Lemon-Tahini Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Fennel & Cucumber Salad with Lemon-Tahini Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fennel & Cucumber Salad with Lemon-Tahini Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fennel & Cucumber Salad with Lemon-Tahini Dressing?
Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
