Cucumber Fennel Salad

• 2 large cucumbers, seeded, if needed, and sliced
• 1 small sweet onion, thinly sliced or 2 scallions, sliced on the diagonal
• 1 fennel bulb, thinly sliced
• 2 Tbsp lemon juice
• 2-4 Tbsp olive or canola oil
• 2 tsp dill
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp grated lemon peel
• Pinch or two of sugar

In large bowl, combine cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.