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Fennel, Radish & Nectarine salad

Light and crunchy salad for hot days. You can add toasted almonds.
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Salad
Cuisine: Healthy, Israeli, Plant-based
Servings: 4
Author: Shelly


  • 1 Fennel bulb
  • 5-8 small radishes
  • salt
  • 1 firm nectarine
  • Handful cilantro
  • 1 lemon or lime
  • Olive oil


  • Rinse the fennel and radishes and slice as thinly as possible, use a Japanese mandolin if you have one. Put them in a medium-large salad bowl. Cut the nectarine in half, remove pit, and slice it very thinly and add to the bowl. Soak the cilantro in cold water to remove soil, dry and chop it finely, and add it into the bowl.
  • To get the most juice out of the lemon, before you cut it in half, press and roll it against the kitchen counter with your palm. Then cut in half and squeeze it straight into the salad bowl, using your other palm as a strainer.
  • Drizzle the olive oil, sprinkle salt and pepper, and toss the salad with your hands or with tongs.