When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

40 Years of Progress: Transforming Cancer. Saving Lives.

The AICR Lifestyle & Cancer Symposium addresses the most current and consequential issues regarding diet, obesity, physical activity and cancer.

The Annual AICR Research Conference is the most authoritative source for information on diet, obesity, physical activity and cancer.

Cancer Update Program – unifying research on nutrition, physical activity and cancer.

ResourcesNav New164

Whether you are a healthcare provider, a researcher, or just someone who wants to learn more about cancer prevention, we’re here to help.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

Are you ready to make a difference? Join our team and help us advance research, improve cancer education and provide lifesaving resources.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

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.


  • 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.


  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.


  • 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.

All Foods

Recipes you might also love:

Leave a comment

We love to hear from the community! If you made the recipe, please choose a star rating, too.

There are no reviews yet. Be the first one to write one.