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Ingredientes
- 1 lrg bulb fennel, thinly sliced fronds reserved
- 1/2 x seedless cucumber halved and thinly sliced
- 1 bn radishes trimmed and thinly sliced Black olives for garnish, (optional)
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. fresh lemon juice Salt and freshly grnd black pepper, to taste
Direcciones
- 8 SERVINGS DAIRY-FREE
- No Turkish meal would be complete without a raw vegetable salad lightly dressed with extra virgin olive oil and lemon juice. This version uses a flavorful mix of fresh fennel, cucumber and radishes. For a less crunchy salad, prepare the dish, cover and marinate at room temperature for 1 to 2 hrs.
- In large serving bowl, combine fennel, cucumber and radishes.
- Dressing: In small bowl, whisk together oil and lemon juice. Season with salt and pepper. Pour dressing over salad and toss to mix and coat. Serve garnished with reserved fennel fronds and olives if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 8 servings | |
| Calories 54 | |
| Calories from Fat 45 | 83% |
| Total Fat 5.13g | 6% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 130mg | 4% |
| Total Carbs 2.18g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.37g | 0% |
| Protein 0.4g | 1% |
