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radish salad topped with fresh dill
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5 from 1 vote

Radish Salad

This easy radish salad balances the crisp, peppery flavor of fresh radishes with cool cucumbers and crunchy fennel. It's a light and refreshing salad that comes together in minutes!
Prep Time15 mins
Total Time15 mins
Course: low carb + keto, salad + dressing, vegan, whole30
Cuisine: American
Servings: 4 servings
Calories: 96kcal
Author: Dani Spies


  • 2 bunches radishes, trimmed (about 10 ounces)
  • 4 Persian cucumbers
  • 1 small bulb fennel, quartered and thinly sliced
  • 1 clove crushed garlic
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh chopped dill


  • Using a very sharp knife or a mandolin, thinly slice the radishes and cucumbers into rounds.  Place in a large bowl.
  • Trim the bottom of the fennel and remove the stalks.  Slice fennel into quarters lengthwise and remove the core. Slice it as thin as possible into quarter moons.  Add to the bowl.
  • In a small separate bowl, combine garlic, lemon juice, extra virgin olive oil, salt and pepper.  Whisk the dressing and then drizzle over the veggies and gently toss everything together.
  • Sprinkle dill over the top, adjust your seasonings, serve and enjoy.



Serving: 1salad | Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 187mg | Potassium: 401mg | Fiber: 3g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 1mg