Fennel and Cucumber Salad
Ingredients
- 1/2 large cucumber
- salt and pepper
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 6 radishes
- 1 florence fennel bulb
- 1 clove of garlic
- 1 tsp chopped mint
for the garnish
- 2 hard-boiled eggs
Instructions
- Dice the unpeeled cucumber, slice the radishes and fennel thinly, skin and crush the garlic.
- Mix the vegetables and garlic together.
- Add the mint, seasoning, olive oil and lemon juice, and toss together.
- Pile the salad into a bowl and garnish with quartered hard boiled eggs before serving.
Calories: 84 kcal
Carbohydrates: 4 g
Protein: 3 g
Fat: 7g
Saturated Fat: 1 g
Cholesterol: 62 mg
Sodium: 43 mg
Potassium: 231 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 158 IU
Vitamin C: 7 mg
Calcium: 33 mg
Iron: 1 mg