Radish and Fennel Salad – The Happy Food Chef Robin Joy

Radish and Fennel Salad


1/2 cup sliced radishes

1/2 cup sliced Persian cucumbers

1/2 cup julienned fennel

1/2 cup julienned red pepper

2 or 3 stalks of spring onions sliced in rounds

3/4 to 1 cup arugula micro greens or any other micro greens or sprouts

1 or 2 cloves minced or pressed garlic


Optional- crumbled feta, goat cheese or grated Parmesan, toasted hazelnuts or toasted pumpkin seeds


  1. Place sliced radishes and cucumbers on a paper towel. Sprinkle with salt. Sweat until the water releases. Blot with a paper towel.
  2. Place all ingredients except the micro greens in a bowl and toss with whatever dressing you want to use.
  3. At the end add the micro greens and toss very lightly and serve.

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