Cucumber Fennel Salad

[quicklook-recipe prep_time=”5 min” cook_time=”” serves=”8″ details=”” ] A hint of dill and lemon nicely seasons this crunchy cucumber salad that

[quicklook-recipe prep_time=”5 min” cook_time=”” serves=”8″ details=”” ]

A hint of dill and lemon nicely seasons this crunchy cucumber salad that makes a great cool addition to any summer meal.

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 3/4 cup teaspoons dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon grated lemon peel

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”5 minutes, plus chilling time”]

[step-item number=”1″ image_url=”” title=”” ]In a large bowl, combine the cucumbers, onion, and fennel.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Pour over cucumber mixture and toss to coat. Refrigerate until chilled.[/step-item][/step-list-wrapper]

[nutrition-info calories=”80″ calories_fat=”” fat=”5 g” sat_fat=”1 g” choles=”o g” sodium=”165 mg” carbs=”8 g” sugars=”” protein=”1 g” fiber=”2 g”]

[/nutrition-info]

Originally Published in Reader's Digest

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