Artichoke, Cucumber, Fennel, And Radish Salad

Author Notes: A healthy recipe full of seasonal vegetables that makes for fantastic entertaining as well as a work lunch. Vicky | Things I Made Today

Serves: 6 as a starter, 2 as entree


  • 2 Persian cucumbers (about 5 oz), sliced thin
  • 1 Medium bulb fennel (about 10 oz), trimmed, cored, and sliced thin
  • 1/4 Medium red onion, sliced thin
  • 2 Celery stalks, sliced thin
  • 4 Large radishes (about 2 oz), sliced thin
  • 12 ounces Frozen artichoke hearts, thawed
  • 1/4 cup Mint
  • 1/4 cup Parsely, minced
  • 1/4 cup Olive oil
  • 2 tablespoons Lemon juice
  • 3 tablespoons White wine vinegar
  • 1/2 teaspoon Kosher salt
  • 1/2 cup Parmesean cheese, freshly grated
In This Recipe


  1. In a large bowl, combine cucumbers, fennel, red onion, celery, radishes, artichokes, mint, and parsley. Mix well
  2. In a small bowl, whisk together olive oil, lemon juice, vinegar, and salt. Pour over dressing and toss to coat. Add Parmesan cheese and mix well. Adjust salt to taste.

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