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Radish and Fennel Salad

Photo: Ellie Miller; Styling: Angharad Bailey
Yield 4 servings

Ingredients

  • 1 cup thinly sliced radishes
  • 1 cup thinly sliced fennel
  • 1/2 cup thinly sliced celery
  • 1 tablespoon finely chopped niçoise olives
  • 5 tablespoons fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 48
  • fat 2.7 g
  • satfat 0.4 g
  • sodium 199 mg

How to Make It

  1. Combine radishes, fennel, celery, and olives in a large bowl. Combine lemon juice, olive oil, salt, and black pepper. Drizzle juice mixture over radish mixture.