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Looking for a light, refreshing way to enjoy more fruits and vegetables? This crisp, colorful salad comes together quickly and delivers fresh flavor in every bite.
Thinly sliced fennel, cool cucumber, sweet apple, and peppery radish combine for a simple side that’s bright, crunchy, and easy to love. Each ingredient brings something a little different—subtle licorice notes from the fennel, sweetness from the apple, a bit of bite from the radish, and plenty of refreshing crunch from the cucumber.
It’s perfect alongside grilled proteins or as a fresh, make-ahead side for lunch or dinner.
Why This Salad Works
- Light and low in calories
- Naturally hydrating and fiber-rich
- Full of fresh, crisp textures
- Easy to customize with your favorite add-ins
Salad Ingredients
- Fennel bulb, thinly sliced (reserve fronds for garnish)
- English cucumber, thinly sliced
- Apple (such as Honeycrisp), thinly sliced
- Radishes, thinly sliced
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- Fresh lemon juice (optional, but brightens everything)
Calories and WW Points
According to my calculations, each 3/4-cup serving has about 55 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Cucumber, Apple, Radish and Fennel Salad, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Using a mandolin, vegetable peeler (affiliate link), or chef’s knife (affiliate link), thinly slice fennel bulb, cucumber and apple.
Step 3: Transfer to a large bowl and toss with olive oil, salt and pepper until well coated.
Step 4: Add salad to serving dish or platter. Top with radish slices and fennel fronds. If desired (and highly recommended), squeeze lemon over salad before serving.
Step 5: Store any leftover salad in an airtight container in the refrigerator.
Recipe Notes
A splash of lemon juice or a light drizzle of white wine vinegar adds a nice brightness just before serving.
A mandoline (affiliate link) makes slicing quick and even, but a sharp knife works just fine.
Using a kitchen mandoline (affiliate link) will make prepping the fennel, cucumber, apple and radishes much easier, but is totally not necessary. You can also use a sharp knife and cutting board (affiliate link) to thinly slice the vegetables.
Serving Suggestions
This fresh salad pairs well with just about any protein—grilled chicken, salmon, pork, or beef. It’s also a nice addition to a light lunch or picnic spread.
Leftovers
Store in an airtight container in the refrigerator. Best enjoyed fresh, but will keep for a day or so.
If you’ve made this Cucumber, Apple, Radish and Fennel Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Cucumber, Apple, Radish and Fennel Salad Recipe
Equipment
Ingredients
- 1 large fennel bulb, fronds reserved
- 1 medium English cucumber
- 1 medium Honeycrisp apple
- 2 tablespoons extra virgin olive oil (affiliate link)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 medium radishes
- 1 medium lemon (optional)
Instructions
- Using a mandolin, vegetable peeler (affiliate link), or chef's knife, thinly slice fennel bulb, cucumber and apple.
- Transfer to a large bowl and toss with olive oil, salt and pepper until well coated.
- Add salad to serving dish or platter. Top with radish slices and fennel fronds. If desired (and highly recommended), squeeze lemon over salad before serving
- Store any leftover salad in an airtight container in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) A squeeze of fresh lemon juice just before serving compliments this salad nicely. Alternatively, you could spritz with a little white wine vinegar. This simple vegetarian fennel salad makes a nice side to enjoy with your favorite protein—chicken, salmon, pork or beef would all be delicious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Taste of Home (affiliate link) Magazine, Skinny Slow Cooker Recipes
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