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creamy fennel and cucumber salad in a blue and white bowl on a distressed white background
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4.53 from 19 votes

Creamy Fennel and Cucumber Salad

A fresh and delicious fennel and cucumber salad perfect for Summer!
Prep Time20 minutes
Cook Time0 minutes
Course: Salad, Side Dish
Cuisine: All
Servings: 6
Calories: 67kcal
Author: Andrea Mut

Equipment

  • Mandoline, optional

Ingredients

  • 1 Fennel bulb
  • 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

Instructions

  • Cut the top off the fennel bulb. Reserve 2 tablespoons of the green fronds to add later. Halve, core, and thinly slice fennel bulb (preferably on a mandoline) Place in large bowl.
  • Thinly slice cucumber and onion and add to above.
    1 English cucumber, ½ large white or sweet onion
  • 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.
    ¼ cup fresh dill, roughly chopped, ½ cup sour cream, full fat plain yogurt, or dairy free alternative, 1 tbsp Lemon juice, freshly squeezed, 1 tsp sugar, freshly ground black pepper to taste

Notes

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. 

Nutrition

Serving: 1serving | Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 430mg | Potassium: 248mg | Fiber: 2g | Sugar: 5g