Cucumber & fennel salad

Cucumber & fennel salad

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(3 ratings)

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
62
protein
3g
carbs
6g
fat
3g
saturates
2g
fibre
2g
sugar
5g
salt
0.85g

Ingredients

  • 1 large cucumber, halved lengthways, deseeded and cut into thin half moons
  • 1 tsp sugar
  • 1 fennel bulb, finely sliced
  • 150ml pot reduced-fat soured cream
  • juice 1 lemon
  • 1 tbsp white wine vinegar
  • small bunch dill, roughly chopped

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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.

Recipe from Good Food magazine, July 2010

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Comments

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caroljefferson's picture
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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
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a bit odd but i guess it would work well with a piece of fish

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