Creamy Fennel and Cucumber Salad
A fresh and delicious fennel and cucumber salad perfect for Summer!
Prep Time20 minutes mins
Cook Time0 minutes mins
Course: Salad, Side Dish
Cuisine: All
Keyword: cucumber, dill, fennel
Servings: 6
Calories: 67kcal
- 1 Fennel bulb plus 2 tablespoon roughly chopped fennel fronds, reserved
- 1 English cucumber
- ½ large white or sweet onion
- 1 ½ teaspoon salt
- ¼ cup fresh dill, roughly chopped
- ½ cup sour cream, full fat plain yogurt, or dairy free alternative
- 1 tablespoon Lemon juice, freshly squeezed
- 1 teaspoon sugar
- freshly ground black pepper to taste
Halve, core, and thinly slice fennel bulb (preferably on a mandoline) Place in large bowl. Reserve 2 tbsp. of fennel fronds.
Thinly slice cucumber and onion and add to above.
Sprinkle with 1 ½ teaspoons of salt. Stir well and let stand for 30 mins. Drain over a sieve and discard liquid.
Add sour cream, dill, fennel fronds, fresh lemon juice, sugar, and ground black pepper. Mix well. Cover and refrigerate for up to 5 days.
Storage - This salad will keep for several days in an airtight container. It will loose a bit of it's crunch as it sits but is still delicious!
Nutrition Facts are calculated using an online calculator and are an estimate only.
Serving: 1serving | Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 430mg | Potassium: 248mg | Fiber: 2g | Sugar: 5g