Crunchy Cucumber and Fennel Salad

Total Time Prep: 15 min. + chilling
Yield 8 servings
Contest Winner
Test Kitchen Approved
I created this when my herbs were overflowing. It makes for a refreshing, crunchy salad to enjoy on those hot summer days. I used an English cucumber because of its mild flavor, but other types can be used as well. —Margee Berry, White Salmon, Washington

Ingredients

  • 1/4 cup buttermilk
  • 2 tablespoons fat-free plain Greek yogurt
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon grated lemon zest
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon garlic powder
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped chives
  • 2 tablespoons snipped fresh dill
  • 1-1/2 cups thinly sliced peeled cucumber
  • 1 teaspoon salt
  • 1 cup thinly sliced fennel bulb
  • 1/2 cup thinly sliced celery
  • Salt and pepper to taste

Directions

  1. In a large bowl, whisk together the first six ingredients until smooth. Whisk in parsley, chives and dill; set aside.
  2. Place cucumbers in a colander over a plate; sprinkle with salt and toss. Let stand 20 minutes. Rinse and blot dry with paper towels.
  3. Add cucumber, fennel and celery to dressing; toss to coat. Season with salt and pepper to taste. Refrigerate until chilled, about 1 hour, before serving.

Nutrition Facts

1/2 cup: 20 calories, 1g fat (0 saturated fat), 1mg cholesterol, 349mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 2g protein.

I created this when my herbs were overflowing. It makes for a refreshing, crunchy salad to enjoy on those hot summer days. I used an English cucumber because of its mild flavor, but other types can be used as well. —Margee Berry, White Salmon, Washington
Recipe Creator

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