Lemony Cucumber, Fennel and Radish Salad

By Jaymi Heimbuch
March 25, 2016, 11:28 a.m.
Lemony cucumber fennel and radish salad.
This vegetable salad is an ideal springtime accompaniment for any meal. (Photo: Jaymi Heimbuch)

About This Dish

Crisp and refreshing, this salad is full of bright flavors and equally bright colors. The green, pink and white salad is the perfect side for a springtime meal whether it is brunch, lunch or dinner. It also takes only a handful of ingredients and a few minutes to put together!

Prep Time
Total Time
4-6 servings
  1. Mandolin or kitchen knife
  2. Mixing bowl
  3. Zester
  4. Measuring spoons
  1. 1 large cucumber
  2. 1 medium fennel bulb
  3. 5-6 radishes
  4. 1 tablespoon parsley, finely chopped
  5. 1 meyer lemon, zested and juiced
  6. 1 tablespoon extra virgin olive oil
  7. 1 teaspoon white wine vinegar
  8. Salt and pepper
Cooking Directions
  1. Using a mandolin slicer or a kitchen knife, very thinly slice the cucumber, fennel and radishes. Combine them in a bowl.
  2. Add in the parsley, lemon juice, lemon zest, olive oil and vinegar. Toss to coat
  3. Add salt and pepper to taste, if desired. Serve and enjoy!