Fennel Cucumber Salsa

Name: Fennel Cucumber Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado - peeled, pitted, and diced; 118 milliliters pickled banana peppers, diced; 1 bunch cilantro, chopped; 1 English cucumber, diced; 1 large fennel bulb, diced; 2 Tbsps honey; 3 Tbsps fresh lemon juice; 1 red onion, chopped; 4 servings salt and pepper to taste

Fennel Cucumber Salsa might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 4 servings with 154 calories, 3g of protein, and 8g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have fennel bulb, lemon juice, cilantro, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.

Ingredients you will need

Banana Pepper

Lemon Juice

Red Onion

Cilantro

Cucumber

Avocado

Fennel

Pepper

Honey

Salt

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

avocado - peeled, pitted, and diced 118milliliters

pickled banana peppers, diced 1bunch

cilantro, chopped 1

English cucumber, diced 1large

fennel bulb, diced 2Tbsps

honey 3Tbsps

fresh lemon juice 1

red onion, chopped 4servings

salt and pepper to taste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Francis Ford Coppolan Oregon Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 21 dollars.