Cucumber Fennel Salad
Discover the perfect blend of freshness and flavor with our Cucumber Fennel Salad. Crisp cucumbers, delicate fennel, and zesty lemon dressing combine for a refreshing, healthy, and easy-to-make salad that's ideal for any season
Servings: 4 servings
Calories: 100kcal
Ingredients
- 1 bulb fennel
- 1 medium cucumber, English or Persian
- 1 stick celery chopped
Dressing
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- ½ cup Greek yogurt or sour cream
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Wash and peel the cucumbers if desired. Slice them thinly using a knife or a mandoline slicer. Trim the fennel bulb, remove the tough outer layer if necessary, and slice it thinly. You can use a knife or a mandoline for this step as well.
- In a large mixing bowl, combine the sliced cucumbers, fennel, celery and chopped fresh dill.
- Add the dressing ingredients to the vegetables and gently toss everything together, ensuring that the dressing evenly coats all the ingredients.
- Refrigerate the salad for about 15-30 minutes before serving. Chilling allows the flavors to meld and enhances the salad's refreshing quality. Serve the cucumber fennel salad cold as a side dish or appetizer.
- If desired, you can garnish the salad with additional fresh dill leaves or a sprinkle of fennel fronds.
Notes
Makes 4 side servings.
Nutrition
Serving: 1serving | Calories: 100kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Fiber: 2g | Net Carbohydrates: 4g