Cucumber-Fennel Salad with Herbed Yogurt Dressing | #cucumber #fennel #yogurtdressing
Cucumber-Fennel Salad with Herbed Yogurt Dressing
Prep Time
30 mins
Total Time
30 mins

Cool cucumbers, fennel and baby red onions create a simple salad, tossed together with a tangy yogurt (and oil-free) dressing.

Course: Salad
Cuisine: American
Servings: 4 to 6
Author: Flavour & Savour
  • 1/2 cup plain Greek yogurt
  • 1 1/2 tbsp white wine vinegar or rice vinegar
  • 1/4 cup chopped flat-leaf parsley
  • 2 tbsp snipped chives
  • sea salt and freshly ground pepper to taste
  • 2 long English cucumbers—halved lengthwise seeded and thinly sliced on a diagonal
  • 1 small fennel bulb or half a large one—halved lengthwise cored and very thinly sliced
  • 3 small celery ribs thinly sliced crosswise
  • 1/2 cup thinly sliced red onions
  1. In a large bowl, whisk the yogurt with the vinegar, parsley and chives.
  2. Season the dressing with salt and pepper.
  3. Gently fold in the sliced cucumbers, fennel, celery and red onion.
  4. Serve chilled.
Recipe Notes

Recipe slightly adapted from Food & Wine Magazine