Description
A fresh, vibrant radish and fennel salad featuring peppery arugula and nutrient-rich seeds, all brought together with a zesty lemon dressing. This light and crunchy salad is perfect for a quick, healthy side or a refreshing lunch.
Ingredients
Scale
Salad
- 5 pink radish bulbs, thinly sliced
- 1 fennel bulb, thinly sliced (reserve fennel fronds for garnish)
- 2 cups arugula leaves
- 1 teaspoon chia seeds
- 1 teaspoon hemp seeds
- ¼ cup fresh parsley, chopped
Lemon Dressing
- Zest and juice of 1 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil (optional)
Instructions
- Combine the salad ingredients: In a large serving bowl, mix together the arugula leaves, thinly sliced radishes, and thinly sliced fennel to form the salad base.
- Add parsley and seeds: Sprinkle the chopped fresh parsley, chia seeds, and hemp seeds evenly over the salad mixture for added texture and nutrition.
- Prepare the lemon dressing: In a small bowl, whisk the fresh lemon juice, lemon zest, salt, and freshly ground black pepper together. If you prefer a richer dressing, add the olive oil and whisk until the dressing is smooth and well combined.
- Toss the salad: Drizzle the prepared lemon dressing over the salad ingredients, then toss gently to ensure every piece is lightly coated with the zesty dressing.
- Garnish and serve: Finish by garnishing the salad with the reserved fennel fronds for a delicate, fresh touch, and serve immediately to enjoy crisp texture and bright flavors.
Notes
- For extra crunch, you can add toasted nuts like almonds or walnuts.
- This salad is best served fresh; the lemon dressing can cause the greens to wilt if left too long.
- Optional olive oil in the dressing adds richness but can be omitted for a lighter dish.
- Use pink radishes for color and subtle sweetness, but any radish variety works.
- Reserve fennel fronds as a garnish to enhance flavor and presentation.
