Cucumber & Fennel Salad
A light and refreshing salad of cucumber and fennel dressed in a creamy dill and lemon soured cream dressing. Perfect as a side dish or a simple summer starter.
Ingredients
-
Sour Creamβ 150 g π§ 150 ml π₯ 10β tbsp
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Fennel Bulbβ 150 g πΏ 1 pcs
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Cucumberβ 300 g 1 pcs
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Dillβ 75 g 25 pcs
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Lemonβ 100 g π 1ΒΌ pcs
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Sugarβ 4.2 g π§ 4.9 ml π₯ 1 tsp
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White Wine Vinegarβ 14.8 g π§ 14.8 ml π₯ 1 tbsp
Total nutrition
483 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Place the sliced cucumber in a sieve, sprinkle with 1 tsp salt and 1 tsp sugar, and leave to drain for 10 minutes. Add the sliced fennel bulb to the sieve and toss together.
- In a bowl, mix 150 ml soured cream with the juice of 1 lemon, 1 tablespoon of white wine vinegar and a generous bunch of chopped dill. Season well with black pepper. Add the drained cucumber and fennel to the dressing and toss to coat before serving.
Source:
TheMealDB
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