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Carrot Fennel Cucumber Salad

4 servings


  • 6 organic carrots, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 cup fresh parsley, chopped
  • 4 Tbsp freshly squeezed lemon juice
  • 2 Tbsp canola oil
  • Sea salt
  • Freshly ground black pepper


  • Combine carrots, fennel, cucumber, and parsley in a large bowl.
  • Mix lemon juice, canola oil, salt, and pepper in a container with a securable lid. Tighten lid and shake.
  • Pour dressing over salad and toss gently.