Fennel and Cucumber Salad

Fennel and Cucumber Salad

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Servings: 6
Calories: 84

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
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