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Side, Vegetarian, Summer |40 calories per serving|15 minute recipe

Creamy Cucumber Fennel Salad

This content was last updated on December 16, 2019

This simple salad features cool English cucumbers, fresh fennel and tangy Greek yogurt. Fennel contains fiber, potassium and vitamins A and C. It’s mild licorice flavor gives the salad a delicious punch. The Greek-style yogurt with a splash of apple cider vinegar makes a light creamy dressing with the perfect tinge of tartness.

Ingredients

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  • 1 container (5-6 oz.) plain low-fat Greek yogurt
  • 2 tsp. apple cider vinegar
  • 1/8 tsp. salt, or to taste
  • Freshly ground black pepper, to taste
  • 2 cups thinly sliced English cucumber
  • 1 small or 1/2 large fennel bulb, cut into quarters, cored, thinly sliced crosswise (about 1 cup)
  • 3 Tbsp. coarsely chopped fennel fronds, divided
Makes 4 servings (3/4 cups). Per serving: 40 calories, 0 g total fat (0 g saturated fat, 0 g trans fat), 5 mg cholesterol, 6 g carbohydrates, 5 g protein, 1 g dietary fiber, 105 mg sodium, 4 g sugar, 0 g added sugar.

Directions

  1. In a medium bowl, whisk together yogurt, vinegar, salt and pepper.
  2. Add cucumber, fennel and 2 tablespoons fronds and toss to coat.
  3. Transfer to a serving dish and garnish with remaining fennel fronds. Serve immediately or refrigerate until serving.

Notes

  • If using large English cucumbers, cut in half lengthwise before slicing.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

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