Keto Fennel, Radish, Asparagus Salad
How to Make It
Step 1
Slice fennel bulb very thin with a knife or a mandolin to a ⅛” thickness as well as the radishes. Combine them in a bowl and add ½ t salt and mix well. Set aside until ready to use.
Step 2
In the meantime, boil a large pot of water for the asparagus. Add several good pinches of salt to the water. Trim the woody ends of the asparagus and toss them in the water. Boil for 30 seconds.
Step 3
Then submerge them into an ice water bath until they are cool. Do not allow the asparagus to sit in the water for too long as they will continue to take in water and not retain their crunch. Remove from the ice water bath and set aside.
Step 4
In a blender proof container, combine greek yogurt, water, vinegar and salt. Blend and check for seasoning adding more salt or vinegar.
Step 5
Once salad is ready to be served. Place fennel/radishes in a straight line on a platter, then the asparagus and then halved hard boiled eggs. Drizzle with yogurt dressing and sprinkle with parsley on top. Serve chilled!
Ingredients
- Fennel Bulb, Raw – ¾ each
- Radish, Raw – 5 medium – 3/4″ to 1″ diameter
- Coarse Kosher Salt by Morton – ½ tsp
- Asparagus – 9 ounce
- Boiled Eggs – 6 large
- Plain Full Fat Greek Yogurt By The Greek Gods – ¼ cup
- Water – 2 tablespoon
- Apple Cider Vinegar – 1 teaspoon
- Coarse Kosher Salt by Morton – ½ tsp
- Parsley – 1 tablespoon, chopped