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Photo: Ellie Miller; Styling: Angharad Bailey Photo by: Photo: Ellie Miller; Styling: Angharad Bailey

Radish and Fennel Salad

Cooking Light APRIL 2011

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 48
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Sodium: 199mg
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Radish and Fennel Salad recipe

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