Fennel, Cucumber, and Tarragon Salsa Recipe

Fennel, Cucumber, and Tarragon Salsa Recipe

  • 1 fennel bulb (sometimes called anise), chopped (about 2 cups)
  • 1 unwaxed cucumber, chopped (about 2 cups)
  • 1 tablespoon minced fresh tarragon leaves
  • 1 1/2 teaspoons freshly grated orange zest
  • 1/3 cup plain yogurt
  • 2 tablespoons fresh orange juice
  • 1 teaspoon sugar
  1. In a bowl stir together the fennel, the cucumber, the tarragon, the zest, the yogurt, the orange juice, the sugar, and salt to taste. Chill the salsa, covered, for at least 30 minutes and up to 1 hour. Serve the salsa with grilled seafood.
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