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Cucumber & fennel salad

Cucumber & fennel salad

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal62
fat3g
saturates2g
carbs6g
sugars5g
fibre2g
protein3g
low insalt0.85g
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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

Method

  • STEP 1

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

  • STEP 2

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

Goes well with

Recipe from Good Food magazine, July 2010

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Overall rating

Rating: 4 out of 5.5 ratings
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