Go Back

Grated Fennel & Orange Radish Salad

A bright, crisp, refreshing salad with shaved fennel, juicy oranges, peppery radishes, and fresh herbs. Tossed in a zesty lemon–white balsamic dressing, this dish is light, elegant, and perfect as a starter or side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Salad
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 1 medium fennel bulb grated thin
  • 2 oranges chopped
  • 4 –6 radishes paper-thin sliced
  • 2 cups arugula or mixed baby greens
  • 2 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp finely snipped chives
  • 2 Tbsp toasted pine nuts
  • or sunflower seeds
Lemon-White Balsamic Dressing
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp white balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 –2 tsp maple syrup to balance
  • 1 small garlic clove minced
  • Pinch sea salt
  • Fresh cracked black pepper
  • Optional: zest of 1/2 orange or lemon

Method
 

  1. Add lemon juice, vinegar, Dijon, maple syrup, garlic, salt, pepper, and any orange zest/juice to a blender.
  2. Blend until smooth, bright, and well combined; adjust sweetness or acidity to taste. (I use an immersion blender)
  3. Combine all salad ingredients in a large bowl.
  4. Drizzle with dressing just before serving and toss lightly.

Notes

Note: For a creamier dressing, blend in 1–2 Tbsp hummus.