Recipe: Crunchy Radish and Fennel Salad

Ra Radish

Fresh hard-boiled eggs along with crunchy fennel, radishes and snap peas give this bright salad just the right mix of textures and flavors. With the addition of a simple, lemon dressing, it tastes like the essence of spring! This dish is perfect for a Sunday brunch or as a side salad at your summer barbecue.

Makes 4 servings


2 large eggs
8 radishes
1 fennel bulb
8 ounces sugar snap peas
1 bunch watercress
2 tablespoons chopped fresh Italian parsley
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

  1. Place the eggs in a small saucepan and cover with cold water by 1 inch. Place over high heat and let come to a boil. Remove from heat, cover with a lid, and let stand for 12 minutes. Transfer the eggs to an ice bath to cool for 5 minutes before peeling.
  2. Meanwhile, thinly slice the radishes. Cut the fennel bulb in half lengthwise and thinly slice. Slice the snap peas on a bias.
  3. Divide the watercress, radishes, fennel and snap peas among 4 bowls. Grate the eggs over the tops and sprinkle with the parsley.
  4. In a small bowl, combine the lemon juice, oil, salt and pepper. Dividing evenly, drizzle over the salads.

NUTRITIONAL INFORMATION: 150 calories, 10 g total fat, 2 g saturated fat, 0 g trans fat, 6 g protein, 10 g total carbohydrate, 4 g fiber, 3 g sugar, 95 mg cholesterol, 200 mg sodium

Source: Created by Sara Quessenberry for Cleveland Clinic Wellness

This article was written by Wellness Team from Cleveland Clinic and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to

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