Spring Salad Recipe

by Adrienne Matt on March 22, 2010

in Salads


Here’s a crunchy, sweet-sour-pungent salad to get your tastebuds ready for Spring!

1/2c grated daikon or radish
1/2 fennel bulb thinly sliced and quartered
1/2 large cucumber peeled, de-seeded and diced
1 orange supremed or simply peeled and chopped
2T rice vinegar
1.5 T olive or vegetable oil
1/4 unsalted almonds

The trick for this to be a quick salad is to have ALL your ingredients out and prepped before assembly. Prep the daikon, fennel, cucumber and orange. Place in a bowl and mix gently with your hands.
Pour vinegar and oil into a small bowl and whisk vigorously for 1 minute. (I use a fork.)
Drizzle the oil & vinegar onto the vegetables and orange. Garnish with almonds.
This really is a salt-sour-pungent-with-sweet treat for your mouth. (I had kiwi, so I added that too but I wouldn’t recommend it. haha)
Crunch away!

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