Radish and Fennel Salad

Radish and Fennel Salad

Recipe by The Happy Food Chef Robin Joy


  • ½ cup sliced radishes

  • ½ cup sliced Persian cucumbers

  • ½ cup julienned fennel

  • ½ cup julienned red pepper

  • 2 – 3 stalks of spring onions sliced in rounds

  • ¾ – 1 cup arugula micro greens or any other micro greens or sprouts

  • 1 or 2 cloves minced or pressed garlic

  • Salt

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


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

Recipe Video

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