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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (474g)|
|Recipe Makes: Servings|
|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 %|
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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.
Calories per serving: 69
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