Recipe: Crunchy Spring Salad With Radishes + Fennel
This bright and beautiful spring salad from our wellness team might just be what your brunch (or BBQ) is calling for!
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, it tastes like the essence of spring! This dish is perfect for a Sunday brunch or as a side salad at your summer barbecue.
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2 large eggs
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
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Makes 4 servings.
150 calories, 10 g total fat, 2 g saturated fat, 0 g trans fat, 6 g protein, 10 g total carbohydrate, 4 g fiber, 3 g sugar, 95 mg cholesterol, 200 mg sodium
Source: Created by Sara Quessenberry for Cleveland Clinic Wellness