Fennel-Cucumber Salad
  1. Toast panko in melted butter in a skillet over medium.
  2. Stir together Greek yogurt, prepared horseradish, lemon juice, lemon zest, sugar, salt, and black pepper in a large bowl.
  3. Add sliced cucumber, fennel, and bell pepper; toss to coat
  4. Top with panko and chopped fresh dill.