As summer winds down, combine cucumbers with a taste of fall -- apples and fennel -- in this crunchy salad. Cottage cheese makes it substantial enough for lunch.

Martha Stewart Living, September 2017

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
2
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine rice-wine vinegar, oil, and salt. Toss with cucumber, fennel, and apple. Serve spooned over cottage cheese, sprinkled with pepper and fennel fronds.

    Advertisement

Cook's Notes

For best texture, cut vegetables and fruit into uniform 1/2-inch pieces.

Advertisement

Reviews