Vegan, Vegetarian, Gluten-Free, Dairy-Free, Sugar-Conscious An easy-to-make side dish for those hot days when you're craving a light salad to cool you off. Serves 6 · 1 bunch red radishes · 3 medium fennel bulbs · Juice and grated zest of 1 lemon · 2 tablespoons extra virgin olive oil · Salt and pepper
Trim roots and stems from radishes and halve them lengthwise. Slice into thin half-circles. Put radishes in a medium bowl. Trim feathery fronds from fennel bulbs and reserve for garnish. Cut bulbs in half lengthwise and then into quarters. Remove the tough core at the base of each quarter. Slice each quarter crosswise as thinly as possible. Add to radishes. Nutrition Info Per serving (142g-wt.): 80 calories (45 from fat), 5g total fat, 0.5g saturated fat, 2g protein, 10g total carbohydrate (4g dietary fiber, 1g sugar), 0mg cholesterol, 160mg sodium Recipes from www.wholefoodsmarket.com/recipes