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Creamy Cucumber Fennel Salad

Here's how you make Creamy Cucumber Fennel Salad
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  • Servings: 4
  • Prep: 5m
  • Cook: 5m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 medium to large cucumber, peeled and cut in half lengthwise, lightly seeded, and thin sliced (you can also use a small English or seedless cucumber)
  • 1 small fennel bulb, core removed, cut in half and thin sliced (save some of the fronds for a garnish)
  • 1/2 cup plain Greek yogurt (if not using Greek yogurt, see the note below)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon tarragon, fine chopped
  • Salt to taste
  • Pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • A Mandolin is great to have for this, but NOT necessary. Just makes it easier is all.

We hope you enjoy this recipe!

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