Saturday, February 11, 2012

Radish and Fennel Salad

Looking for a change of pace in your daily salad? Want something besides a bed of leafy greens topped with the usual carrot shreds, tomatoes and cucumbers? Here's a refreshing salad that's really good for you, too, because radish and fennel are both high in Vitamin C, potassium and folate. Additionally, radish is a cruciferous vegetable, meaning it offers cancer protection.  It improves digestion, too, and contributes to liver health. Fennel has anti-inflammatory properties and may also be instrumental in preventing cancer.

Here's how to make it:
1 bunch radishes, sliced (save the leaves!)
1 fennel bulb, grated (save the tops) - or use sliced cucumber instead
2-3 green onions, sliced
1/4 c. plain yogurt or kefir
Dill or parsley, optional, as an alternative to the fennel leaves.

Combine the radishes, fennel bulb and green onions. Finely chop the fennel leaves (or other herbs) and mix with the yogurt. Pour over vegetables and toss. Serve immediately on a bed of radish greens or refrigerate to let flavors blend more. Easy and quick!

To your health and happiness,


  1. I made a yummy nutritarian soup and posted about it on my blog a couple of years ago. I made it today and realized again how much we love this recipe- it's quick and easy- I'm sure you would enjoy it! Now we are serving it with a big salad and some brown rice.
    (beware- my blog is super outdated- I haven't updated it for months-but it's the easiest way to share this recipe! :-)

  2. Camille - I can't wait to try it! It sounds delicious!