Creamy Cucumber Fennel Salad
Created by Kchurchill5 on March 29, 2013
- Servings: 4
- Prep Time: 5m
- Cook Time: 5m
- Recipe #8796
Ingredients
- 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
How to Make
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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.
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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.
Nutritional Facts
- 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