Cucumber and Fennel Salad

Cucumbers always make me think: CRISPY WATER. They are refreshing, take on other flavors well, and add a nice crunch to everything. I prefer Persian cucumbers because of their size. I also find them to be less bitter than conventional cucumbers. Oh, I also think the ribbed exterior looks pretty.

Ingredients:  

Persian cucumbers (5), white onion (1/2), fennel bulb (1), fresh dill (handful), fresh orange juice (2 Tb), olive oil (3 Tb), apple cider vinegar (1 Tb), agave nectar (few drops), sea salt (to taste), cracked black pepper (to taste).

Preparation:

• Slice cucumbers into thin disks (I used a mandoline) and add to salad bowl.
• Slice onion and fennel bulb into thin strips and add to salad bowl. 
• Roughly chop dill and add to salad bowl. 
• Whisk olive oil, orange juice, apple cider vinegar, agave, sea salt and black pepper in a small bowl. 
• Toss vegetables in dressing.

Notes:

I served the salad the same day and cold, which I recommend doing. It tasted great the next day but the vegetables were a tad limp and soggy. 

Fresnos or jalapeños would have been a nice addition for a pop of heat, but I did not have any on hand. Next time.