Creamy fennel and cucumber salad
21 Jun 2017
Prep Time
5 minutes
Total Time
5 minutes
Background
This creamy fennel and cucumber salad takes just a few minutes to throw together! It goes superbly with fish and cold meat so it’s ideal for summer BBQ parties, picnics and trips. I made it with Skyr which is similar to Greek Yoghurt, but crème fraîche would work with the recipe too.
Ingredients
- 1 medium fennel
- ¼ cucumber or 1 mini cucumber
- 3 Tbsp Greek yoghurt or Skyr
- 1 tsp walnut oil
- 2 tsp olive oil
- Salt and pepper
Instructions
- Remove & discard the woody end bit of the fennel then slice it thinly. Chop the fronds.
- Cut the cucumber in half and scoop out the soft bits, then chop the flesh.
- Mix the yogurt, oils and garlic in a small bowl.
- Put the chopped fennel, fronds, dill and cucumber in a serving dish - add the yoghurt mixture, season with salt and pepper, then combine.
- Chill until you’re ready to serve.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Quick & Easy - Salad - Seasonal - Side - Supper
- Cuisines: - Italian
- Occasions: - Barbecue - Dinner Party - Parties - Picnic
- Ingredients: - Greens & Salads
- Health and Diet: - Combination - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Raw Food - Vegetarian
- Skill Levels: - Easy
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