Spring Crunch Salad (Edit recipe)

Head Shot:Lara Salamone
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This salad is SO refreshing come warmer weather - it's crispy, crunchy, light and healthy. I like to snack on this during the day when I want a little something, but it has also been the best addition to my air fryer salmon bite bowls. You only need a few simple veggies and a few simple ingredients. I highly recommend using a peeler to get long, thin strips of veggies. The texture is best this way. Let me know what you think!

PREP TIME

10 minutes

COOK TIME

INGREDIENTS

6

Serves: 2-4

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. 1. Cut ends off of cucumber, carrots and fennel.
  2. 2. Use a peeler to peel cucumbers and carrots so they come out in long ribbons.
  3. 3. Slice fennel into thin strips.
  4. 4. Add cucumber, carrots and fennel to a large bowl.
  5. 5. Add vinegar, salt and pepper.
  6. 6. Toss well to combine.
  7. 7. Place in fridge until you're ready to eat.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:75
Fat:0 g
Carbohydrates:15 g
Protein:3 g
Cholesterol:0 g
Sodium:286 mg
Fiber:6 g
Sugars:8 g
Calculated for total recipe.
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Plant Based Salads Shellfish Free Side Dishes Specific Carbohydrate Diet Sugar Free Vegan Vegetarian

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