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INGREDIENTS

3 each halved Persian cucumber ; 1/4" sliced
3 each fresh Fennel ; 1/4" sliced
1 each celery toot ; 1/4" sliced
1 each turnits ; 1/4" sliced
6 each Radish ; 1/4" sliced
1 oz. Fresh Dill ; Chopped
1 oz. Fresh mint ; chopped
1/2 teaspoon Sea Salt
3 each Lemons ; Juiced
2 ounces ilove oil
Garnish
1/2 oz. fresh dill ; stem less
1/2 oz. fresh mint ; stem less
1 teaspoon sea salt

Servings

INSTRUCTIONS

Cut both ends of cucumbers and then halve them and sliced ans set them aside,

- Cut both ends of fennel, cut in half and sliced and set them aside

-cut both ends of celery root and peel, then cut into 1/4 and sliced and set them aside

-Cut both ends of turnips and peel, then cut into 1/4 and sliced and set them aside

- Wash and then slice the radishes long wise and set them aside.

Once all veggies are sliced, place them in a large mixing bowl and add juiced the 3 lemons, olive oil and salt into the bowl and toss gently until lemon juice and oil are fully incorporated into the veggies.

-Pick the leaves from dill and mint and chop into approximately 1" and toss into the bowl and mix well.

Place the salad in the apilco dish and garnish with sea salt, dill and mint.

NOTES

Alert editor

Summer fresh root salad

3 each  halved Persian cucumber  1/4" sliced 
3 each fresh Fennel  1/4" sliced 
1 each celery toot  1/4" sliced 
1 each turnits  1/4" sliced 
6 each Radish  1/4" sliced 
1 oz. Fresh Dill  Chopped 
1 oz. Fresh mint chopped 
1/2 teaspoon Sea Salt 
3 each Lemons Juiced 
2 ounces ilove oil 
  Garnish  
1/2 oz. fresh dill  stem less 
1/2 oz. fresh mint  stem less 
1 teaspoon sea salt

Cut both ends of cucumbers and then halve them and sliced ans set them aside,
- Cut both ends of fennel, cut in half and sliced and set them aside 
-cut both ends of celery root and peel, then cut into 1/4 and sliced and set them aside 
-Cut both ends of turnips and peel, then cut into 1/4 and sliced and set them aside 
- Wash and then slice the radishes long wise and set them aside. 
Once all veggies are sliced, place them in a large mixing bowl and add juiced the 3 lemons, olive oil and salt into the bowl and toss gently until lemon juice and oil are fully incorporated into the veggies.  
-Pick the leaves from dill and mint and chop into approximately 1" and toss into the bowl and mix well.

Place the salad in the apilco dish and garnish with sea salt, dill and mint.

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Nutrition

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Serving Size: 1 Serving (474g)
Recipe Makes: Servings

Calories: 69
Calories from Fat: 9 (13%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 2636.4mg		91 %
Potassium 533.2mg		14 %
Total Carbohydrate 35.6g		10 %
	Dietary Fiber 15.7g	63 %
	Sugars, other 19.9g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 69

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