Radish and Fennel Salad

Photo: Ellie Miller; Styling: Angharad Bailey

Recipe from

Nutritional Information

Calories 48
Fat 2.7 g
Satfat 0.4 g
Sodium 199 mg


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


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.


April 2011