Any cucumber will do in this salad, but we love the thin-skinned English variety—no peeling or seeding is required.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toast panko in melted unsalted butter in a skillet over medium. Stir together plain 2% reduced-fat Greek yogurt, prepared horseradish, lemon juice, lemon zest, sugar, kosher salt, and black pepper in a large bowl. Add sliced English cucumber, sliced fennel bulb, and sliced bell pepper; toss to coat. Top with panko and chopped fresh dill.

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Nutrition Facts

90 calories; fat 4g; saturated fat 2g; protein 4g; carbohydrates 12g; fiber 3g; sugars 6g; added sugar 1g; sodium 175mg.
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