Cucumber, Radish and Fennel Spring Salad

A refreshing and nutritious salad perfect for a spring brunch or any time of the year!

Pair this cucumber, radish and fennel spring salad with your favorite protein, serve as a side dish or make it the center of your meal. This versatile and nutritious dish is sure to shine.

Cucumbers are member of the Cucurbitaceae family of plants. They have a high water content and are low in calories. Cucumbers have also shown to have anti-cancer and antioxidant qualities. Radishes are cruciferous vegetables which pack a cancer supportive punch. They are a good source of fiber and are rich in nutrients, including folate, vitamin C, vitamin E and vitamin B6. They support healthy digestion and can act as detoxifying agents. Fennel is packed antioxidants, fiber and nutrients such as vitamin C, calcium and magnesium.

Toss the ingredients together and give this zesty, colorful and healthy salad a try.

Gluten free, Vegetarian, Dairy Free
Makes 4 to 6 servings

Ingredients

1 English cucumber, ends trimmed
4 radishes, trimmed
2 fennel bulbs, halved and cored
3 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon minced chives
1 teaspoon minced fresh dill
1/4 cup parsley leaves
1 teaspoon minced fresh dill
1/4 cup olive oil
salt and freshly ground pepper, to taste

Instructions

In a small bowl, whisk together the vinegar, mustard, honey, chives, dill, and salt and pepper. Whisk in the olive oil.

Using a mandoline or very sharp knife, thinly slice the radishes. Transfer the radishes to a large bowl. Repeat with the fennel and cucumber, adding each to the bowl with the radishes. Add the parsley leaves to the bowl and toss to combine.

Add the vinaigrette to the vegetables and toss to coat. Season with salt and pepper and serve immediately.

This article is reprinted with permission from the author, Dr. Nalini Chilkov, L.Ac., O.M.D, and first appeared on Integrative Cancer Answers.