Fennel salad
Cooking time:
55 minutes
Active time:
30 minutes
Complexity:
Average
This bright salad will perfectly support you during the spring vitamin deficiency period and, of course, will be good in the summer during the vegetable and greens season.
See all recipes category Salad 
5
Recipe "Salad with fennel"
Ingredients for 4 servings
cherry tomatoes
10 pieces of different colors
garden radish
5-7 pcs.
quail eggs
10 pcs.
green beans
½ packs
fennel
1 pc (100g)
capers
1 tbsp. l.
salad mix
1 pack
lemon juice
1 tsp
honey
1 tsp
olive oil
2 tbsp. l.
Step 1/7
In fennel, cut off the green stems, leaving only the white part. Slice the white part of the fennel and radishes thinly using a slicer grater.
Step 2/7
Put the ice cubes in a large bowl, pour in the water and put the fennel and radish slices in there for at least 10 minutes.
Step 3/7
Halve the cherry tomatoes.
Step 4/7
Pour the beans into boiling water (you don't need to defrost before), bring to a boil again and boil for a few minutes. Then also place in a bowl of water and ice for at least 10 minutes.
Step 5/7
Boil quail eggs until tender: minutes 8-10 after boiling. Immediately fill with cold water. To clean more easily, remove a small piece of the shell from each egg, lower them back into the water and clean one at a time - this will make the shell easier to peel off and keep the protein whole and even.
Step 6/7
Place the salad mix on a plate. Above - cherry halves, slices of fennel and radish, beans, quail eggs cut in half, capers.
Step 7/7
For the dressing, combine the oil, lemon juice and honey. Pour the dressing over the salad and serve immediately.
Ingredients for 4 servings
cherry tomatoes
10 pieces of different colors
garden radish
5-7 pcs.
quail eggs
10 pcs.
green beans
½ packs
fennel
1 pc (100g)
capers
1 tbsp. l.
salad mix
1 pack
lemon juice
1 tsp
honey
1 tsp
olive oil
2 tbsp. l.
Nutritional value per 100 g
Calories
74 kcal
Proteins
3 g
Fats
5 g
Carbohydrates
5 g
Saturated fat
1 g
Dietary fiber
2 g
Added sugar
1 g
Similar recipes