Go Back

Creamy fennel and cucumber salad

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.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Remove & discard the woody end bit of the fennel then slice it thinly. Chop the fronds.
  2. Cut the cucumber in half and scoop out the soft bits, then chop the flesh.
  3. Mix the yogurt, oils and garlic in a small bowl.
  4. Put the chopped fennel, fronds, dill and cucumber in a serving dish - add the yoghurt mixture, season with salt and pepper, then combine.
  5. Chill until you’re ready to serve.