Seed Oil Free White Bean & Fennel Salad with Garlic-Dill Yogurt Dressing
Total time30 min
Prep time20 min
Cook time0 min
4.5(15)
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Learn more →Ingredients
4 servings
For the salad
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 medium fennel bulb, cored and very thinly sliced, fronds reserved
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- ¾ cup plain full-fat greek yogurt
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, finely grated or minced
- 3 tbsp fresh dill, finely chopped
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional)
For serving
- 2 tbsp reserved fennel fronds, roughly torn (optional)
Instructions
- 1
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, garlic, dill, cumin, salt, black pepper, and red pepper flakes, if using, until smooth and well combined.
- 2
Using a mandoline or a sharp knife, slice the fennel bulb as thinly as possible — aim for translucent, paper-thin slices. Reserve the fronds for serving.
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