| Servings |
|
Ingredients
- 3 Tbsp panko
- 1 Tbsp melted butter
- 3 Tbsp plain Greek yogurt
- 2 Tbsp prepared horseradish
- 2 tsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp sugar
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 4 cups sliced cucumber
- 2 cups sliced fennel bulb
- 1 1/2 cups sliced bell pepper
- 2 tsp chopped fresh dill
Ingredients
|
|
Instructions
- Toast panko in melted butter in a skillet over medium.
- Stir together Greek yogurt, prepared horseradish, lemon juice, lemon zest, sugar, salt, and black pepper in a large bowl.
- Add sliced cucumber, fennel, and bell pepper; toss to coat
- Top with panko and chopped fresh dill.
