Fennel-Cucumber Salad
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
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.