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. Source: EatingWell Magazine, March/April 2018

Carolyn Malcoun
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Ingredients

Directions

  • 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.

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Nutrition Facts

85 calories; 7.2 g total fat; 1 g saturated fat; 319 mg sodium. 266 mg potassium; 5.3 g carbohydrates; 1.7 g fiber; 3 g sugar; 0.9 g protein; 328 IU vitamin a iu; 13 mg vitamin c; 21 mcg folate; 30 mg calcium; 14 mg magnesium;