Simple Spring Salad Recipe With Fennel

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This simple spring salad recipe with fennel is vibrant and crisp, with fresh, colorful seasonal veggies, sheep feta, and a tangy dressing that will make you want to eat more

Prep Time15

Total Time15

Course: Dinner, lunch, Salad

Cuisine: European, Healthy

Keyword: Simple spring salad, Spring salad, Spring salad with fennel

Servings:

Calories: 66kcal

Ingredients

1 bunch Asparagus
Butter lettuce or spring mix
4 oz Sweet peas
1 bulb Fennel medium
8 Radishes
4 oz Snap peas
1 Lemon
1/2 cup Sheep feta optional - goat or cow will do too
1/2 cup Mint (loosely packed) fresh mint leaves, roughly torn
Microgreens for garnish - optional

Instructions

Bring a large pot of water to the boil.Add snow peas to pot, boil for 2 minutes.
Add the asparagus spears, boil for another 2 minutes.
Immediately drain, refresh vegetables under cold running water until cooled to stop cooking process.
Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in colander to drain, giving them a toss now and then to help them dry.
Split the larger butter lettuce leaves down the middle.
Cut asparagus stems in half on a slight angle.
Split the snow peas in a half exposing the peas.
Squeeze the lemon.
Thinly slice fennel on the mandoline or by hands and toss it in freshly squeezed lemon juice.
Chop the radish.
Organize the veggies nicley on the platter or mix them with dressing in the bowl.
.Arrange salad on a platter.
Top with cheese.
Serve immediately!

Notes

Dressings in the blog.

Nutrition