This recipe is perfect as a side to a meal or enjoyed as a garnish.
I had it on top of my avocado on toast for breakfast this morning and it was a delicious combo!
Radishes and fennel both support the heart and helps lower blood pressure and improves blood flow. Packed with nutrients and vitamins, the choko also adds support to the heart, liver and can help support pregnancy.
Improving the digestion and boosting the immune system this salad is definitely one of my favourites.
Easy to make and super refreshing, crunchy and tasty! It is also gluten free and vegan.
• 4-5 radishes
• 1/4 of a fennel bulb
• Sprig of fennel leaves
• 1 choko or 1 cucumber
• 1 lemon's rind and juice
• 1/2 teaspoon ginger
• 4 tablespoons of olive oil
• 1 tablespoon of apple cider vinegar
• Salt and pepper to taste
In a bowl add the radishes finely sliced. I used choko for this recipe but would taste just as yummy with cucumber. Peel the skin of the choko before slicing finely and adding to the bowl. Dice up the fennel into small pieces (adds to the crunch.) Use a peeler or grater for the lemon rind. Then add the lemon juice. Proceed to add the ginger, sprig of fennel leaves finely chopped, olive oil, apple cider vinegar and don't forget the salt and pepper to bring out the flavours. Also could add a few mint leaves as a garnish.