Fennel Radish Spring Salad

By: Barb Biagioli

This light, refreshing and crunchy salad is perfect for late spring and early summer evenings in the backyard or on the back porch. High in vitamins A and C, and loaded with fiber, fennel and endive are a wonderful base for this salad. Add in some spring arugula for additional digestive support and detoxifying radishes and dill and you have a perfect spring salad. Pair with your favorite foods from the grill and a homemade kombucha! 

Fennel Radish Spring Salad Recipe

Prep Time: 20 minutes | Total Time:  20 min | Servings: 4 - 6

INGREDIENTS

Salad

• 2 large fennel bulbs, thinly sliced

• 2 cucumbers, thinly sliced

• 2 endives, thinly sliced

• 2 cups arugula

• 1 cup radishes, thinly sliced

• ½ red onion, thinly sliced

• ½ cup dill, chopped

Dressing

• 2 tbsp tahini

• 1 tbsp olive oil

• ¼ cup lemon juice

• 2 tsp maple syrup

• 1 tsp sea salt

• ¼ tsp red pepper flakes

INSTRUCTIONS

 1.     In a large bowl, mix the fennel, cucumber, endive, arugula, radishes, onion, and dill together.

2.     In a small bowl, whisk together the dressing ingredients. Otherwise, use a blender to emulsify. (double the recipe to make additional dressing for the week).

3.     Pour the dressing over the fennel salad and combine until well dressed. Chill in the refrigerator for 20 minutes. Add salt and pepper to taste, additional dill if desired. Enjoy!

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