Shaved Cucumber and Fennel Salad

a simple summer salad
Dish Type: salads Lifestyle: gluten free, nut free, vegetarian


 2 large seedless cucumbers

 1 bulb fennel

 1 bunch baby arugula

 1 bunch fresh parsley

 1 red pepper

 3 green onions

 1 garlic clove, minced

 1 lemon, zest and juice

 ¼ cup plain yogurt

 1 tsp curry powder

 1 tbsp olive or camelina oil

 1 tsp caraway seed

 Salt and pepper to taste


In a small sautee pan heat the oil, caraway seeds, and curry powder through over medium heat until hot and slightly toasted, between 1 and 2 minutes, just to wake up the curry’s flavour. Immediately after you remove from the heat stir in the minced garlic.

Using a vegetable peeler, we find the Y shaped ones are best, shave the cucumber, fennel, and carrot into long ribbons. With the fennel, considering shaving off the rough exterior and adding it to the compost before you start to shave.

Slice the pepper into strips, dice the green onion, and tear the leaves off the parsley (save the stems for a flavouring agent in soups, stews, and stocks!). Combine with the shaved cucumber mix and toss together.

In a small bowl combine the toasted curry powder mixture, yogurt, lemon juice and zest. Stir to combine and add a touch of salt and pepper to taste.

Lightly dress the vegetable mixture with the yogurt mixture just before serving.