- 1 bunch red radishes (about 8 radishes), trimmed and very thinly sliced
- 3 medium fennel bulbs, quartered, cored and very thinly sliced, fronds reserved for garnish
- Zest and juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.