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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Nordic Summer Salad

Serves 4-6 Prep time = ½ hour


In the spirit of the healthy plant-based spirit of the new Nordic cuisine, here is a colorful, refreshing, delicious salad featuring earthy beets, fragrant fennel and dill, colorful watermelon radish, crisp apple and shallot, on a bed of watercress and topped off with a dollop of nondairy homemade crème fraîche dusted with grated horseradish.


This salad's component ingredients are each so flavorful, you can forego seasoning with salt or pepper and allow the veggies to speak for themselves!



1 medium red beet, peeled and sliced thin and bite-sized

1 medium yellow beet, peeled and sliced thin and bite-sized

1 crisp apple, cored and sliced thin and bite-sized

1 medium watermelon radish, spiralized

1 shallot, peeled and thinly sliced

1 bulb of fennel, thinly sliced

a bunch of watercress leaves

½ cup crème fraîche from soy yogurt

1 tablespoon, freshly grated horseradish

Garnish with fennel fronds and/or dill leaves



Strain yogurt in unbleached square of muslin for 2-3 hours or until you reach crème fraîche consistency. Refrigerate until use.


Plate on a platter to serve several or on individual small salad plates. Create a base of watercress leaves. Arrange veggies and apple attractively .


Add a large spoonful of crème fraîche as dressing. Grate horseradish to taste. Garnish with dill and or fennel fronds.



Nordic Summer Salad