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.

Carolyn Malcoun
Source: EatingWell Magazine, March/April 2018
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

85.2 calories; protein 0.9g 2% DV; carbohydrates 5.3g 2% DV; exchange other carbs 0.5; dietary fiber 1.7g 7% DV; sugars 2.6g; fat 7.2g 11% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 328IU 7% DV; vitamin c 12.9mg 22% DV; folate 21.1mcg 5% DV; calcium 30.3mg 3% DV; iron 0.5mg 3% DV; magnesium 14.2mg 5% DV; potassium 266.2mg 8% DV; sodium 319.3mg 13% DV.