Caitlin Bensel
Serves 4 (serving size: 1 1/2 cups)

Any cucumber will do in this salad, but we love the thin-skinned English variety—no peeling or seeding is required.

How to Make It

Toast panko in melted unsalted butter in a skillet over medium. Stir together plain 2% reduced-fat Greek yogurt, prepared horseradish, lemon juice, lemon zest, sugar, kosher salt, and black pepper in a large bowl. Add sliced English cucumber, sliced fennel bulb, and sliced bell pepper; toss to coat. Top with panko and chopped fresh dill.

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