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Cucumber & fennel salad

This refreshing side salad is low-fat, superhealthy and full of summer flavour

  • Prep: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 62
  • Carbohydrates 6
  • Saturated Fat 2
  • Sugar 5
  • Protein 3
  • Fat 3
  • Fibre 2
  • Salt 0.85

Nutrition per serving

  • Calories 62
  • Carbohydrates 6
  • Saturated Fat 2
  • Sugar 5
  • Protein 3
  • Fat 3
  • Fibre 2
  • Salt 0.85

Ingredients

  • 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

Method

  1. Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.

  2. Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.

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