- prep 5 min
- serves 8
A hint of dill and lemon nicely seasons this crunchy cucumber salad that makes a great cool addition to any summer meal.
- 3 large cucumbers, sliced
- 1 medium sweet onion, thinly sliced
- 1 small fennel bulb, thinly sliced
- 3 tablespoons lemon juice
- 3 tablespoons olive or canola oil
- 3/4 cup teaspoons dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon grated lemon peel
How to make it 5 minutes, plus chilling time
Nutritional Information(per serving)
- Calories: 80
- Fat: 5 g
- Saturated Fat: 1 g
- Cholesterol: o g
- Sodium: 165 mg
- Carbs: 8 g
- Protein: 1 g
- Fiber: 2 g
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