Cucumber-Fennel Salad with Herbed Goat Yogurt Recipe


  • 1 cup plain whole-milk goat yogurt
  • 3 tablespoons white wine vinegar
  • ½ cup chopped flat-leaf parsley
  • ¼ cup snipped chives
  • Kosher salt
  • Freshly ground pepper
  • 4 English cucumbers—halved lengthwise, seeded and thinly sliced on a diagonal
  • + 3 more ingredients
    • 2 fennel bulbs—halved lengthwise, cored and very thinly sliced
    • 7 small celery ribs, thinly sliced crosswise
    • 1 cup thinly sliced scallions, preferably red

In a large bowl, whisk the goat yogurt with the white wine vinegar, parsley and chives. Season the dressing with salt and pepper. Fold in the sliced cucumbers, fennel, celery and scallions, season the salad with salt and pepper and serve.

View full recipe at SpringPad


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