3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel build, thinly sliced
3 tbsp lemon juice
3 tbsp olive or canola oil
3/4 tsp dill weed
1/2 tsp salt
1/4 tsp pepper
1/4 tsp grated lemon peel
In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.
Taste of Home Test Kitchen
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This recipe was most recently featured in
Boston Organics Newsletter No. 29 of 2011.