Creamy Cucumber Fennel Salad

Creamy Cucumber Fennel Salad

Fennel contains fiber, potassium, and vitamins C and A. And its 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.

CAL/SERV :

44

PREP TIME :

N/A

YIELDS :

4 SERVINGS

COOK TIME:

N/A

INGREDIENTS
  • 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

INSTRUCTIONS
  1. In medium bowl, whisk together yogurt, vinegar, salt and pepper.
  2. Add cucumber, fennel and 2 tablespoons fronds and toss to coat.
  3. Transfer to serving dish and garnish with remaining fennel fronds. Serve immediately or refrigerate until serving.
  4. * If using large English cucumbers, cut in half lengthwise before slicing.

Nutrition (per serving):

44 calories, 0 g total fat (0 g. saturated fat), 7 g carbohydrate, 5 g protein, 1 g dietary fiber, 109 mg sodium.

 Courtesy of American Institute for Cancer Research