Fennel, Radish & Cucumber Salad

Fennel, Radish & Cucumber Salad

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From: EatingWell Magazine, March/April 2018

This supremely crunchy, quick side salad is best when spring vegetables are sliced as thinly as possible—a great excuse to pull out the mandoline or the slicing disk of your food processor, if you have one.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1½ cups thinly sliced cucumber
  • 1¼ cups thinly sliced fennel
  • 1¼ cups thinly sliced radishes
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon ground pepper
  • 2 tablespoons chopped fresh dill
  • ½ teaspoon flaky sea salt, such as Maldon

Preparation

  • Prep

  • Ready In

  1. Toss cucumber, fennel and radishes with lemon juice and oil in a medium bowl. Season with pepper. Arrange on a serving platter and sprinkle with dill and salt.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 85 calories; 7 g fat(1 g sat); 2 g fiber; 5 g carbohydrates; 1 g protein; 21 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 328 IU vitamin A; 13 mg vitamin C; 30 mg calcium; 0 mg iron; 319 mg sodium; 266 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1½ fat

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