Cucumber & Fennel Salad
This refreshing salad combines crisp cucumber and aromatic fennel, dressed in a creamy and zesty sauce that is brightened with a hint of dill. The flavors come together harmoniously to create a light and flavorful dish that is perfect for a side or a light lunch option.
— Constant Cookbook
Ingredients
- 1 large cucumber , halved lengthways, deseeded and cut into thin half moons
- 1 tsp sugar
- 1 fennel bulb , finely sliced
- 150ml pot reduced-fat soured cream
- juice 1 lemon
- 1 tbsp white wine vinegar
- small bunch dill , roughly chopped
Instructions
- Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.
- Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 62 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.85 milligram of sodium
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