Raw Summer Salad Recipe

Name: Raw Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 2 Tablespoons Grainy Mustard; 2 Tablespoons Lemon Juice; 1 pinch Salt/pepper; 1/2 cups Olive Oil; FOR THE SALAD:; 1 bulb Fennel; 5 Radishes; 1 Persian Cucumber; 4 Carrots; 3 Small Yellow Beets; 4 cups Arugula, Chopped; 2 Tablespoons Chives, Diced

Servings: persons

FOR THE DRESSING:
2 Tablespoons Grainy Mustard
2 Tablespoons Lemon Juice
1 pinch Salt/pepper
1/2 cups Olive Oil
FOR THE SALAD:
1 bulb Fennel
5 Radishes
1 Persian Cucumber
4 Carrots
3 Small Yellow Beets
4 cups Arugula, Chopped
2 Tablespoons Chives, Diced

1
Make the vinaigrette by mixing the mustard and lemon juice, this should make about 1/4 cup by volume. Add a pinch of salt and pepper. Mix to combine. Slowly add olive oil until it reaches about 3/4 cup total volume and becomes emulsified. Set aside.
2
Slice, as thinly as possible, the fennel, radishes, cucumber, and carrots. (I use my mandoline, but you don't have to). Put in a medium size bowl and toss with about half of the vinaigrette letting them marinate and slightly soften while preparing rest of salad.
3
Thinly slice the beets and use them to line the serving dish for the salad. (This is presentational only. If you want to mix the beets with the rest of the sliced vegetables, please feel free to). Toss the arugula in a bit of the salad dressing and place on top of the beets. Layer the marinating vegetables on top of the arugula and sprinkle with chives. The remaining dressing can be used on the table for those that need a bit more.
4
If desired, serve with fried Cashew Cheese (see my TastyKitchen recipe box).

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE DRESSING:, 2 Tablespoons Grainy Mustard, 2 Tablespoons Lemon Juice, 1 pinch Salt/pepper, and more.

Yes, Raw Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Raw Summer Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions