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Shaved Fennel Cucumber and Avocado Salad

Shaved Fennel Cucumber and Avocado Salad is a symphony of vibrant flavours and refreshing textures that make it an ideal accompaniment to a hearty main or a light standalone meal.

The combination of crisp rocket leaves, the slightly sweet and liquorice-like crunch of thinly shaved fennel, and the refreshing and hydrating slivers of cucumber creates a beautiful base for the salad. Each of these ingredients has been carefully selected to provide a unique texture and flavour, ensuring every bite is exciting and delicious.

Crowning the salad are generous pieces of ripe avocado. Avocado lends a creamy, buttery element to the dish, balancing out the crunch of the other components. It’s also packed with heart-healthy fats and fibre, making the salad as nutritious as it is delicious.

The salad is delicately dressed with a tangy lemon vinaigrette, which brings together all the components with its bright citrus notes. A touch of freshly ground black pepper gives it that final, zesty kick.

Creating this salad is quite simple. The recipe encourages the use of a mandolin for the fennel and cucumber to achieve even, paper-thin slices, but careful knife work can do the trick as well. Whether you’re looking for an exciting new salad to add to your repertoire, a delicious way to make the most of avocado season or a healthy meal that doesn’t compromise on flavour, this Shaved Fennel and Cucumber Salad with Avocados is the answer. Enjoy!

Basic Ingredients for Fennel, Cucumber and Avocado Salad


Rocket Leaves: These are the base of the salad. Their unique, peppery flavour and crisp texture add depth and interest to the salad.

Fennel: Fennel provides a crunchy texture and a slightly sweet, liquorice-like flavour, adding a unique twist to the salad.

Cucumber: This ingredient adds a refreshing, crisp crunch to the salad and helps to balance the stronger flavours of the other ingredients.

Avocado: The creamy, buttery texture and mild flavour of avocado complement the crispness of the other ingredients. Plus, avocados are packed with healthy fats and fibre.

Lemon Vinaigrette: This dressing adds a tangy brightness that ties all the flavours together.

Black Pepper: A sprinkle of black pepper adds a touch of heat and enhances the flavours of the salad.

alternative ingredients

Rocket Leaves: Can be replaced with baby spinach, mixed greens, or even fresh basil for a different flavour profile.

Fennel: If you’re not a fan of fennel’s liquorice flavour, you could use celery or radishes for crunch.

Cucumber: You can use any variety of cucumber or even replace it with zucchini.

Avocado: For a similar creamy texture but a different flavour, try diced ripe pear or apple.

Preparation Tips for Fennel, Cucumber and Avocado Salad

  • Use a mandolin for the fennel and cucumber if possible. This will ensure they are thinly and evenly sliced, providing the best texture for the salad.
  • Ripe avocados are key for the best flavour and texture. They should yield slightly to gentle pressure but not feel mushy.

Serving Tips for Fennel, Cucumber and Avocado Salad

  • Serve the salad chilled, it’s more refreshing this way.
  • Dress the salad just before serving to prevent the leaves from wilting.

storage tips

  • If you have leftover salad, store it in an airtight container in the refrigerator. However, keep in mind that the rocket leaves may wilt, and the avocado may brown.
  • It’s best to store the dressing separately from the salad. The dressing can be stored in the fridge for up to a week.
  • If you want to prepare the salad in advance, you can slice the fennel and cucumber and store them in separate containers in the fridge. Add the avocado and dress the salad just before serving.

Fennel, Cucumber and Avocado Salad

Servings: 6 servings
Prep Time: 15 minutes


  • 100 g rocket leaves
  • 100 g fennel, finely sliced with a mandolin
  • 100 g cucumber, finely shaved with a mandolin
  • 200 g avocado, cut into cubes or slices (depending on plates)
  • lemon vinaigrette
  • fresh ground black pepper


  • Toss the rocket leaves, fennel and cucumber with lemon vinaigrette and serve on a plate. Add some freshly ground black pepper and top with avocados.
  • Serve.

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  • Jacques Harm

    very good post, i certainly adore this fabulous website, go on it

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