Recipe: Crunchy Spring Salad With Radishes and Fennel

Fresh hard-boiled eggs along with crunchy fennel, radishes and snap peas give this bright salad just the right mix of textures and flavors. With the addition of a simple lemon dressing, this salad tastes like the essence of spring! This dish is perfect for a Sunday brunch or as a side salad at your summer barbecue.

Ingredients

• 2 large eggs
• 8 radishes
• 1 fennel bulb
• 8 ounces sugar snap peas
• 1 bunch watercress
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Directions

1. Place the eggs in a small saucepan and cover with cold water by 1 inch. Place over high heat and bring to a boil. Remove from heat, cover with a lid, and let stand for 12 minutes. Transfer the eggs to an ice bath to cool for 5 minutes before peeling.
2. Meanwhile, thinly slice the radishes. Cut the fennel bulb in half lengthwise and thinly slice. Slice the snap peas on a bias.
3. Divide the watercress, radishes, fennel and snap peas among four bowls. Grate the eggs over the tops and sprinkle with the parsley.
4. In a small bowl, combine the lemon juice, oil, salt and pepper. Dividing evenly, drizzle over the salads.

Nutrition information (per serving)

Makes 4 servings

Calories: 150
Total fat: 10 g
Saturated fat: 2 g
Trans fat: 0 g
Protein: 6 g
Total carbohydrate: 10
Fiber: 4 g
Sugar: 3 g
Cholesterol: 95 mg
Sodium: 200 mg

— Created by Sara Quessenberry for Cleveland Clinic Wellness.