Creamy Cucumber Fennel Salad

4
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"One of my favorite 5 Ingredient recipes. Actually 2 ingredients for the salad; and, 3 for a simple creamy dressing. Let it set a good 30 minutes to 1 hour before serving. And, make sure to use FRESH tarragon, it is really important to the dish. I use a mandolin for this recipe, but you can also thin slice by hand."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (89.6 g)
  • Calories 41.1
  • Total Fat - 1.8 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 4.7 mg
  • Sodium - 60.9 mg
  • Total Carbohydrate - 4.4 g
  • Dietary Fiber - 0.4 g
  • Sugars - 3.5 g
  • Protein - 2 g
  • Calcium - 64.9 mg
  • Iron - 0.2 mg
  • Vitamin C - 3 mg
  • Thiamin - 0 mg

Step 1

Dressing ... Mix the yogurt with the lemon juice, tarragon, and season with salt and pepper in a small bowl. Cover and refrigerate while you make the salad.

Step 2

Note: If NOT using Greek yogurt; it is best to drain the yogurt in cheese cloth, a coffee filter, or in a fine strainer over night.

Tips & Variations


  • A Mandolin is great to have for this, but NOT necessary. Just makes it easier is all.

Related

Derf "RIP" Forever in our Kitchen

Lovely crisp and crunchy salad, very refreshing, we loved it, a delightful new way to use fennel bulb, thanks for posting.

(16 Apr 2013)