Description
A fresh and zesty Radish and Fennel Salad with Lemon Dressing, combining crisp radishes, aromatic fennel, and peppery arugula, topped with nutrient-rich chia and hemp seeds and a bright lemon dressing. Perfect for a light, refreshing appetizer or side dish.
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
Dressing
- Zest and juice of 1 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil (optional)
Instructions
- Combine salad ingredients: In a large serving bowl, place the arugula leaves, thinly sliced radishes, and thinly sliced fennel. Gently mix to distribute the ingredients evenly.
- Add seeds and herbs: Sprinkle the chopped parsley, chia seeds, and hemp seeds over the salad, ensuring an even distribution to add flavor and texture.
- Prepare lemon dressing: In a small bowl, whisk together the fresh lemon juice, lemon zest, salt, and freshly ground black pepper. If using, add the olive oil and whisk until the dressing emulsifies and becomes well combined.
- Toss salad with dressing: Drizzle the lemon dressing over the salad mixture, then gently toss using salad tongs or hands to coat all ingredients evenly without bruising the delicate leaves and slices.
- Garnish and serve: Garnish the salad with the reserved fennel fronds for added aroma and presentation. Serve immediately to enjoy its fresh crunch and vibrant flavors.
Notes
- For an extra crunch, add sliced almonds or sunflower seeds.
- The olive oil is optional; you can omit it for a lighter dressing or use avocado oil as an alternative.
- Make sure to slice the radish and fennel thinly for best texture and flavor integration.
- This salad is best served fresh and slightly chilled but should be consumed soon after dressing to avoid wilting.
- Chia and hemp seeds add both nutrition and a subtle nutty flavor.
