Fennel, Radish, Asparagus Salad

Servings: 4
Calories: 159.1kcal/665.8kJ (per serving)
Fat: 9.1g (per serving)
Carbs: 7.9g (per serving)
Protein: 12.1g (per serving)

About

Eating healthier requires a little bit of prep ahead of time and this dish is a great example. All the veggies can be prepped ahead of time so when it comes to lunch or dinner it is ready to go. This makes eating healthier a lot easier because all the work is done for you! The fennel and radish are tossed together with some salt to season them and the asparagus is quickly blanched and shocked to add crunch. I drizzled everything right before serving with a tangy yogurt dressing and served it with hard boiled eggs, but anything goes!

Ingredients

¾ each fennel bulb, raw
5 medium – 3/4" to 1" diameter radish, raw
½ teaspoon coarse kosher salt by morton
9 ounce asparagus
6 large boiled eggs
¼ cup plain full fat greek yogurt by the greek gods
2 tablespoon water
1 teaspoon apple cider vinegar
¼ teaspoon coarse kosher salt by morton
1 tablespoon, chopped parsley

Instructions

Slice fennel bulb very thin with a knife or a mandolin to a ⅛” thickness as well as the radishes. Combine them in a bowl and add ½ t salt and mix well. Set aside until ready to use.
In the meantime, boil a large pot of water for the asparagus. Add several good pinches of salt to the water. Trim the woody ends of the asparagus and toss them in the water. Boil for 30 seconds.
Then submerge them into an ice water bath until they are cool. Do not allow the asparagus to sit in the water for too long as they will continue to take in water and not retain their crunch. Remove from the ice water bath and set aside.
In a blender proof container, combine greek yogurt, water, vinegar and salt. Blend and check for seasoning adding more salt or vinegar.
Once salad is ready to be served. Place fennel/radishes in a straight line on a platter, then the asparagus and then halved hard boiled eggs. Drizzle with yogurt dressing and sprinkle with parsley on top. Serve chilled!