Recipe for Fennel, Cucumber, and Tarragon Salsa

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1 x	Fennel bulb, (sometimes called anise), chopped (about 2 cups)
1 x	Unwaxed cucumber, chopped (about 2 cups)
1 tbl	Minced fresh tarragon leaves
1/2 tsp	Freshly grated orange zest
1/3 cup	Plain yogurt
2 tbl	Fresh orange juice

Instructions:

Instructions: 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.

Makes about 3 1/2 cups.

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