Radish and Fennel Salad
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
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.
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