Description
A refreshing and vibrant Radish and Fennel Salad with a zesty lemon dressing, enhanced by nutrient-packed seeds and fresh herbs. Perfect as a light appetizer or side dish, this salad combines peppery arugula, crunchy radishes, and aromatic fennel for a crisp and healthy meal that comes together in just 15 minutes.
Ingredients
Scale
Salad 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
Lemon Dressing
- Zest and juice of 1 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil (optional)
Instructions
- Combine the Greens and Vegetables: In a large serving bowl, mix together the arugula leaves, thinly sliced radishes, and thinly sliced fennel to create the base of the salad.
- Add Seeds and Herbs: Sprinkle the chopped fresh parsley, chia seeds, and hemp seeds evenly over the salad mixture to add texture and nutritional value.
- Prepare the Dressing: In a small bowl, whisk together the lemon juice, lemon zest, salt, and freshly ground black pepper. For a richer dressing, add the olive oil and whisk until well combined.
- Toss the Salad: Drizzle the prepared lemon dressing over the salad and toss gently to ensure all ingredients are thoroughly coated with the zesty dressing.
- Garnish and Serve: Top the salad with the reserved fennel fronds for a delicate garnish and serve immediately to enjoy the crisp, fresh flavors.
Notes
- This salad is best served fresh to maintain the crispness of the radish and fennel.
- Olive oil is optional and can be omitted for a lighter, oil-free dressing.
- Feel free to add nuts like walnuts or almonds for extra crunch if desired.
- To make it vegan and gluten free, ensure your seeds and seasonings are certified.
- Chilling the salad for 10 minutes before serving can enhance the flavors.
