Name: Radish and Fennel Salad with Lemon Dressing Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 5 pink radish bulbs, thinly sliced; 1 fennel bulb, thinly sliced (reserve fennel fronds for garnish); 2 cups arugula leaves; 1 teaspoon chia seeds; 1 teaspoon hemp seeds; ¼ cup fresh parsley, chopped; Zest and juice of 1 lemon; Salt, to taste; Freshly ground black pepper, to taste; 1 tablespoon olive oil (optional)

Jump to Recipe·Print Recipe· 3.9 from 31 reviews

If you’re looking for a fresh, vibrant salad that bursts with flavor and texture, the Radish and Fennel Salad with Lemon Dressing Recipe is an absolute winner. This salad combines the crispness of radishes and the subtle anise flavor of fennel with peppery arugula and a zesty lemon dressing, creating a deliciously light yet satisfying dish. Whether you want a quick lunch or an elegant side, this salad is a perfect harmony of refreshing ingredients and bold citrus notes, guaranteed to brighten up any meal.

Radish and Fennel Salad with Lemon Dressing Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients are the heart and soul of this Radish and Fennel Salad with Lemon Dressing Recipe, each adding layers of flavor, crunch, and color. You’ll love how these components work together to create a balanced and delightful salad.

Pink radish bulbs: Thinly sliced for that peppery crunch and beautiful pop of color.
Fennel bulb: Thinly sliced to offer a tender, slightly sweet and aromatic bite; reserve fronds for garnish to add a fresh herbal touch.
Arugula leaves: Peppery and tender, they add a vibrant green base and depth of flavor.
Chia seeds: Sprinkle for a subtle nutty flavor and added texture plus a nutritional boost.
Hemp seeds: Another seed addition that enhances nuttiness while providing healthy fats.
Fresh parsley: Chopped to introduce a crisp, herbal brightness and beautiful green flecks.
Lemon zest and juice: The star of the dressing, bringing citrusy brightness and a clean, refreshing tang.
Salt: To taste, elevating all the natural flavors in the salad.
Freshly ground black pepper: A little spice to balance the salad’s freshness.
Olive oil (optional): Adds silkiness and richness to the lemon dressing, but you can skip it for a lighter dish.

How to Make Radish and Fennel Salad with Lemon Dressing Recipe

Step 1: Prepare and Combine the Fresh Ingredients

Begin by thinly slicing your radish bulbs and fennel bulb, making sure to keep the fennel fronds for the final garnish. Toss these with the fresh arugula leaves in a large serving bowl. This combination provides an exciting mix of textures and flavors right from the start.

Step 2: Add the Superfood Seeds and Herbs

Sprinkle the chopped parsley, chia seeds, and hemp seeds evenly over the salad mix. These little additions contribute a delightful crunch and a boost of nutrition while enhancing the herbal freshness and earthy undertones of the dish.

Step 3: Whisk the Lemon Dressing

In a small bowl, whisk together the fresh lemon juice and zest with salt and freshly ground black pepper. For a silken dressing that beautifully coats the ingredients, add a tablespoon of olive oil and whisk until it emulsifies. This lemon dressing perfectly brightens the salad, making every bite zing with citrusy goodness.

Step 4: Dress and Toss the Salad

Drizzle the lemon dressing over the radish and fennel salad, then gently toss everything together. Make sure all the leaves and slices get a light but thorough coating of dressing, so the flavors meld beautifully without losing any of that satisfying crispness.

Step 5: Garnish and Serve Immediately

Finally, garnish the salad with the reserved fennel fronds for an elegant touch and a hint of fresh anise aroma. Serve the salad right away to enjoy all its crisp textures and refreshing flavors at their peak.

How to Serve Radish and Fennel Salad with Lemon Dressing Recipe

Garnishes

Adding the fennel fronds as a garnish not only looks lovely but also introduces a faint herbal complexity. For a little extra crunch and zest, consider sprinkling some toasted walnuts or slivered almonds on top. A few edible flowers like nasturtiums can make the salad visually stunning if you want a wow factor.

Side Dishes

This Radish and Fennel Salad with Lemon Dressing Recipe pairs delightfully with grilled fish or roasted chicken, balancing heavier dishes with its fresh acidity and crisp texture. It can also stand alongside light vegetarian mains like quinoa pilaf or a chickpea stew, adding brightness and contrast to the meal.

Creative Ways to Present

For entertaining, serve this salad in individual glass jars or on delicate china plates to showcase the beautiful color layers. You can also turn it into a composed salad on a platter, artistically arranging the slices so the pink radishes and white fennel create a stunning pattern. Drizzle the lemon dressing tableside for an interactive foodie experience.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible and toss just before serving to retain the crispness of the radish and fennel slices.

Freezing

This fresh salad doesn’t freeze well because the radish, fennel, and arugula can become mushy upon thawing. It’s best enjoyed fresh, so I recommend preparing smaller portions that can be eaten up quickly.

Reheating

Since the Radish and Fennel Salad with Lemon Dressing Recipe is meant to be fresh and crisp, reheating is not recommended. Serve it chilled or at room temperature for the best flavor and texture experience.

FAQs

Can I substitute the arugula with spinach or another leafy green?

Absolutely! While arugula adds a peppery note, you can use baby spinach, watercress, or even mixed salad greens for a different but still delicious flavor profile.

Is olive oil necessary in the lemon dressing?

Olive oil is optional but recommended. It brings richness and helps mellow the acidity of the lemon, giving the dressing a smoother consistency and taste.

Can I add other vegetables to this salad?

Yes! Thinly sliced cucumber or shaved carrots would complement the textures nicely without overpowering the delicate flavors of the radish and fennel.

How long does this salad keep once dressed?

Once dressed, it’s best eaten within a few hours to enjoy the crisp texture. After about 24 hours in the fridge, the salad tends to soften and lose its fresh appeal.

Could I use bottled lemon juice instead of fresh?

For the brightest and freshest dressing, fresh lemon juice is ideal. Bottled lemon juice works in a pinch but may lack some of the vibrant flavor and brightness of fresh lemons.

Final Thoughts

I truly hope you give this Radish and Fennel Salad with Lemon Dressing Recipe a try. It’s one of those wonderfully simple dishes that taste like a breath of fresh air and can effortlessly elevate your meals. Whether you serve it as a light lunch or pair it with your favorite mains, this salad’s crisp textures, zesty dressing, and gorgeous colors will make it a new favorite in your recipe collection.