Cucumber & fennel salad
By Good Food
This refreshing side salad is low-fat, superhealthy and full of summer flavour
- Prep:15 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 62
- fat 3g
- saturates 2g
- carbs 6g
- sugars 5g
- fibre 2g
- protein 3g
- salt 0.85g
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
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.