| 8 | 55 | 160 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 40 min | 15 min | 6 |
| 1/4 tsp | Black pepper (to taste) |
| 2 tbsp | Chives (minced) |
| 2 medium | Cucumber, peeled (cut into 8 pieces) |
| 6 date(s) | Dates (pitted and cut in slivers) |
| 3/4 cup slices | Fennel (save feathery fronds for garnish) |
| 1 tbsp | Lemon juice |
| 6 tbsp | Olive Oil, Extra Virgin (option to use fruity olive oil) |
| 1/4 tsp | Sea Salt (to taste) |
1. Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices
.
2. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, chives, and some of the fennel fronds in a salad bowl and mix gently.
3. Dress the cucumber salad with lemon juice and 4 tablespoons of fruity olive oil. Then season with sea salt and pepper. Toss the salad lightly, garnish with fennel fronds and serve.
Cucumbers
help to promote hydration and contain antioxidants, they may also help to promote regularity
| Fruit | 0.2 |
| Vegetables | 1.2 |
