Spring Crunch Salad
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!
10 minutes
Difficulty:
Intermediate
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. | |
Serves: 2-4
Ingredients
- 1 whole1 whole1 whole English Cucumber, peeled
- 3 whole3 whole3 whole Carrots, peeled
- 2 whole2 whole2 whole Fennel, sliced thin
- 0.333 cup0.333 cup0.333 cup distilled White Vinegar
- 1 pinch1 pinch1 pinch Sea Salt
- 1 pinch1 pinch1 pinch Black Pepper
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. Cut ends off of cucumber, carrots and fennel.
- 2. Use a peeler to peel cucumbers and carrots so they come out in long ribbons.
- 3. Slice fennel into thin strips.
- 4. Add cucumber, carrots and fennel to a large bowl.
- 5. Add vinegar, salt and pepper.
- 6. Toss well to combine.
- 7. Place in fridge until you're ready to eat.
Add a Note
My Notes:
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