This sliced radish, fennel, cucumber salad recipe has carrots and celery and is topped with tomato dill salad dressing.
You know those days when you drank too much the night before so you really go overdose on raw veggies to try to make it up to your health? Well, this is the salad recipe for you!
But in all seriousness, this fresh raw vegan salad recipe is a healthy luxury in the dog days of summer.
Top this raw fennel, cucumber, and radish salad with a tomato dill vinaigrette and start the day off right.
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Things In My Kitchen:
- Mandolin - this Benriner is my favorite "go to" mandolin for slicing and I've used plenty of bad mandolins.
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Radish, Fennel, and Cucumber Salad
EatSimpleFood.com
This sliced radish, fennel, cucumber salad recipe has carrots, and celery and is topped with tomato dill salad dressing.
- Prep Time: 35 minutes
- Total Time: 35 minutes
- Yield: 6
- Category: Salad
- Method: No Cooking Involved
- Cuisine: International
- Diet: Gluten Free
Ingredients
Ingredients Salad:
- 2 small watermelon radishes, sliced
- 1 small fennel, sliced
- 1 small cucumber, sliced
- 2 stalks celery, sliced
- 2 small carrots, sliced
Ingredients List Dressing:
- 1 medium tomato
- 2 tablespoon dill, chopped
- 1 ½ tablespoon balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon salt
- pinch pepper
Instructions
- Make the salad: Slice the vegetables very thin. Use a food processor or mandolin
if you've got one (be careful with those fingers!).
- Make the dressing: Blend all the dressing ingredients in a food processor or blender. Add water or more oil if you like a thinner consistency. Add salt to taste.
- Top the salad with dressing and get healthy. Happy Eating! Beckie
if you've got one (be careful with those fingers!).
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