• Liz Talley - Urban Graze

Fennel Cucumber Salad with Shrimp

½ lb. cooked shrimp

1 small fennel bulb, cored & sliced crosswise ¼” thick + fronds (snipped)

½ cucumber, sliced ¼” thick

2 Tbsp. thinly sliced red or green onion

Juice and zest from half a lemon

2 Tbsp. olive oil

¼ c. small dill sprigs (or 1+ tsp dried)

Salt and pepper

Lightly combine shrimp, fennel, fronds, cucumber, onion, and lemon juice/zest; add olive oil and dill and season with salt and pepper.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©



Recent Posts

See All

Tuna Salad with Black Radishes

Substituting autumn's spicy black radishes for celery in tuna salad is a tasty crunch variation. Unlike celery, they have a very low water content so you won't end up with watery mayo at the bottom of

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now