Raw Fennel, Apple, & Radish Salad

Raw Fennel, Apple, & Radish Salad - rawlevance.comCan you believe that it’s the last week of October? This year has gone by so quickly! I mean it really didn’t hit me that it wasn’t summer anymore until I was at the farmers market the other day and all my favorite fall fruits and veggies were out.

Raw Fennel, Apple, & Radish Salad - rawlevance.comI can get so carried away when I’m at the farmers market. I always buy the most random fruits and veggies without any game plan for what I’ll do with them. This week I found myself with a collection of interesting veggies from heirloom cauliflower to sunflower sprouts to radishes to fennel. While I didn’t turn everything into a raw vegan recipe, I am so excited to share my fennel salad recipe.

Sliced Fennel - rawlevance.comFor those of you who aren’t familiar with fennel {no judgement…I only learned about fennel last year when it came in my farm share}, it’s a crunchy, but refreshing veggie that tastes and smells like licorice. It’s packed with nutrients, such as Vitamin B and Vitamin C, and is often used in alternative medicine {yeah it’s that good for you}. Many of the vitamins in fennel are known to promote collagen synthesis which keeps your skin looking young and healthy. Fennel is also known for its anti-inflammatory and antispasmodic properties. I’m no doctor, but isn’t it so cool that we can help alleviate all our aches and pains through the food we eat?!?! So on that note, get excited to do your body and tastebuds a favor with this recipe!

Raw Fennel, Apple, & Radish Salad - rawlevance.com

Raw Fennel, Apple, & Radish Salad
Prep time
Total time
This easy-to-make salad of early-fall veggies combines the unique licorice flavor of fennel and the tartness of Granny Smith Apples to make a refreshing and exciting salad.
Serves: 2 servings
  • 1 fennel, sliced {about 2 cups}
  • 1 bunch of radishes, thinly sliced {about 1 cup}
  • 1 Granny Smith apple
  • 1 small lemon {about 2 Tbsp}
  • 3 tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
  1. Slice fennel and radishes. Add to a medium sized bowl.
  2. Spiralize the Granny Smith apple and add it to the same bowl.
  3. Pour the lemon juice over the salad. Drizzle olive oil.
  4. Add salt and pepper to taste
Store in an airtight container and keep refrigerated for up to 3 days.


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