Cucumber and Fennel Salad.

There are few life dreams that I take more seriously than the one that I am about to reveal. Sure, I dream of successful and fulfilling career. I would love to get married and have a family. I want to see the world and experience new cultures. I want to be a published author. All of these things are goals that I've been slowly but surely making my way towards, some of which I've managed to make significant progress on. 

However, at the end of the day, all I really want in this world is one thing. To be a stock photograph model happily eating a salad. I look at these models, so full of life, so full of energy, so happy to be eating a plant full of rabbit food. Duh, obviously kale is the most fulfilling and satisfying food on the planet. Carrots? Yes please! Fennel fronds? THE BEST! Just look at these...

This one.
What about this? 

Thank you Kinfolk Table for making my dreams come true. And also for providing me with a delicious salad recipe. I hate the entire thing in one sitting. So much for "Serves 4"...


Cucumber and Fennel Salad
Recipe from The Kinfolk Table
Serves 4


1 large fennel bulb
1 to 2 medium cucumbers, thinly sliced
grated zest and juice of 1 lemon
olive oil
salt and freshly ground black pepper


  1. Cut the tops of the stalks off the fennel bulb and discard. Trim off the fronds and reserve. Finely chop the stalks. Cut the fennel bulb in half, cut out the tough core, and finely slice the bulb. 
  2. Toss the fronds, chopped stalks, and sliced bulb into a large bowl.
  3. Add the cucumbers and lemon zest, drive with the olive oil, and lemon juice, and season with salt and pepper. 
  4. Toss to combine, and refrigerate for 10 minutes before serving.