• 160 g cucumbers, peeled, grated, salted and drained

  • 100 g CICIONI

  • 90 ml water

  • 30 ml extra virgin olive oil

  • ½ tsp agave nectar

  • ½ tsp dried dill (or 1 tsp fresh dill)

  • ¼ wild fennel or fennel seeds

  • ¼ clove garlic

  • 1/8 tsp cider vinegar

  • a few drops of lemon juice

  • salt

DIRECTIONS

Blend all the ingredients with an immersion blender. The sauce can be stored in the refrigerator in an airtight container.

2018-01-12T17:22:34+00:00