The Wholefood Warrior's Cucumber and Fennel Salad

Nutritionist, Eva Humphries from the wellness blog Wholefood Warrior has created a nourishing cucumber and fennel salad with a ginger and lime dressing on a beautiful Halo Plate - the perfect dish to enjoy in the upcoming summer months!

Nothing says summer quite like a refreshing salad. Whether you have it on the side of a BBQ feast or make it the main event of a vegan lunch, this cucumber and fennel salad will add fantastic flavour and a ton of nutrients. Ribbons of cucumber and slices of fennel are balanced out by a tasty lime and ginger dressing. The dressing uses avocado instead of oil, creating a creamy texture akin to mayo (but of course this is miles better for you).

Ingredients for 2 (multiply as required):

2 large handfuls of baby leaf salad

1/4 of a large cucumber, shaved into ribbons using a vegetable peeler

1/2 fennel bulb, thinly sliced.

For the dressing:

1 small avocado

1 teaspoon of tamari or soy sauce

Juice of 1 lime

Zest of 1/2 a lime

2 teaspoons of honey

1 tablespoon of water

1.5 cm piece of ginger, peeled and grated.


- For the salad, assemble all of the ingredients on two plates.

- For the dressing, mash the avocado with a fork until creamy.

- Add the remaining ingredients. Stir well and drizzle over the salad.

- Enjoy the goodness.
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