• 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

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