Ruhama’s Fennel, Cucumber and Avocado Salad

Ruhama’s Fennel, Cucumber & Avocado Salad

✨ Inspired by @ruhamasfood — Israeli chef, food lover, and queen of the “WOWs!”

I love following Ruhama Shitrit on Instagram @ruhamasfood. She shares her food with such joy and heart—especially her signature “WOW” dishes.

I’ve been eyeing her Fennel, Cucumber, and Avocado Salad for a while now, and finally remembered to grab all the ingredients at the Farmers Market (including fennel and fresh mint—neither of which are usually staples in my kitchen).

🍽 My Kitchen Adventures

Since I had plenty of ingredients, I doubled the recipe. That decision triggered a classic “me in the kitchen” moment:

I don’t own a mandolin. So... hand slice or food processor?

I went for the Cuisinart. I pulled out the discs, snapped one in, and started with the fennel—only to realize halfway through I had the disc in upside down. The fennel looked shredded rather than sliced. Oops!

I flipped the disc and continued with the cucumbers. The slices were super thin—maybe too thin? But it was too late to switch again. I added the red onion next, chiffonaded the mint (whole leaves felt too big), and finally stirred everything together with Ruhama’s honey mustard dressing.

Despite the slicing saga, the result was so fresh and delicious. We enjoyed it for a couple of days—and I even shared some with my mom when she asked if she could come by for a taste.

🛍 A Few Notes for Next Time

• I’ll make a single batch the first time I try a new recipe—lesson learned.

• I’m ready to invest in a mandolin slicer, and I’m eyeing this one.

• This salad is perfect for warm weather and meal prep. As Ruhama says, “I can eat it every day!”

🥗 Fennel, Cucumber & Avocado Salad Recipe

Ingredients

• 1 large fennel (including stems & leaves), thinly sliced

• 2 cucumbers, thinly sliced

• 1 small red onion, thinly sliced

• 2 avocados, diced

• 4–5 fresh mint leaves, torn or chiffonaded

Honey Mustard Dressing

• 1 tsp flaky salt

• ¼ tsp black pepper

• 5 tbsp olive oil

• Juice from 1 lemon

• 2 garlic cloves, minced

• 1 tsp Dijon mustard

• 1 tsp honey

Mix all dressing ingredients in a small bowl until well combined.

🥄 Method

1. In a salad bowl, combine sliced fennel, cucumber, red onion, avocado, and mint.

2. Drizzle with the honey mustard dressing.

3. Toss gently and enjoy!

💬 Let’s Chat

Have you tried this salad? Would you use the food processor or go mandolin? Let me know -- reply to the newsletter!
And big thanks to Ruhama for continuing to inspire my plant-powered meals. 🌱 WOW!