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Cucumber-Fennel Salad with Herbed Yogurt Dressing

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
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 to 6
Author Flavour & Savour

Ingredients

  • 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

Instructions

  • In a large bowl, whisk the yogurt with the vinegar, parsley and chives.
  • Season the dressing with salt and pepper.
  • Gently fold in the sliced cucumbers, fennel, celery and red onion.
  • Serve chilled.

Notes

Recipe slightly adapted from Food & Wine Magazine