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