Cucumber & fennel salad

Cucumber & fennel salad

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(3 ratings)

Prep: 15 mins

Easy

Serves 4
This refreshing side salad is low-fat, superhealthy and full of summer flavour

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal62
  • fat3g
  • saturates2g
  • carbs6g
  • sugars5g
  • fibre2g
  • protein3g
  • salt0.85g
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Ingredients

  • 1 large cucumber, halved lengthways, deseeded and cut into thin half moons
  • 1 tsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 fennel bulb, finely sliced

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 150ml pot reduced-fat soured cream
  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp white wine vinegar
  • small bunch dill, roughly chopped

Method

  1. Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.

  2. Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.

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Comments (2)

caroljefferson's picture
5

Didnt have white wine vinegar so used balsamic and no dill so substituted the fronds of the fennel bulb, extremely light and refreshing and goes well with chargrilled chicken or fish!

lhea-ibiza's picture
3

a bit odd but i guess it would work well with a piece of fish

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