Jennifer Hanway

Eat Well. Move Well. Live Well.

Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London but now living in Newton Centre and working in Back Bay, Boston.

Fennel and Cucumber Salad

Fennel is one of my favorite vegetables to cook with, but it can also be eaten raw and this salad really highlights how delicious and flavorful this beautiful member of the carrot family can be! 

One of the reasons I love fennel is that it is so beneficial for our gut health. Not only is it a great source of fibre, but it is also wonderful for digestion and relieving stomach cramps. 

Fennel comes into season from mid October, and I love to buy it from farmers markets or farmsteads complete with all of its wonderful green fronds.

It has a delicate but distinctive flavor, often compared to licorice or aniseed. It can be eaten raw, steamed, sautéed, roasted, and I have even used it in a green veggie smoothie! 

Fennel and Cucumber Salad

Serves 2-4

  • 1 bulb fennel, complete with fronds
  • 1/2 cucumber
  • 1/2 lemon
  • Handful of fresh parsley, finely chopped 
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil

Slice off the bottom and stalks of the fennel. Remove the outer layer of the bulb. Remove the outer layer if necessary. Slice the remainder into 1 inch pieces. Slice the cucumber very thinly, and place into a large bowl with the fennel. 

Zest and juice the lemon, then combine this with the parsley, olive oil and salt and pepper to make the dressing. Drizzle over the fennel and cucumber, ensuring it is evenly coated. 

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