Cucumber & fennel salad
If you have roughly 15 minutes to spend in the kitchen, Cucumber & fennel salad might be a great gluten free and lacto ovo vegetarian recipe to try. This recipe makes 4 servings with 105 calories, 2g of protein, and 8g of fat each. For 70 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced side dish. 12 people found this recipe to be delicious and satisfying. A mixture of white wine vinegar, juice of lemon, soured cream, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by BBC Good Food. With a spoonacular score of 45%, this dish is solid. Similar recipes include Cucumber Fennel Salad, Cucumber Fennel Summer Salad, and Shrimp Salad with Cucumber and Fennel.
Preparation duration: 15 minutes
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
Cooking instruction summary:
Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel. Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.
Step by step:
1. Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins.
2. Add fennel.
3. Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.
covered percent of daily need