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Baby Cucumber and Radish Salad

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Texas is hot, there’s no hiding that fact. My husband and I are huge fans of at least one vegetable side with ever meal but coming up with veggie sides that are enjoyable during the summertime can be a bit tricky. I love roasted broccoli with garlic for example, but when it’s 105 degrees outside, turning the oven on for 45 minutes doesn’t sound ideal. That being said, the heat of the summer inspired this chilled salad with fresh, bright flavor. Perfect served along side some grilled chicken breasts or shrimp skewers.

Further Food Commentary:

It often surprises people that radishes are in the same cruciferous vegetable family as broccoli, cauliflower and cabbage. These pungent little roots are loaded with vitamin C and a bunch of B vitamins, as well as fiber, potassium, magnesium, manganese, calcium and copper. They are also thought to be cleansing to the blood in Ayurvedic practices, as well as being thought to help reduce mucus build up in the body. And, like other crucifers, they contain the compound sulforaphane, which is a natural cancer fighter and tumor suppressant. This is a great use of radishes, a naturally cooling food, to create a perfect sunny day side dish.

By Casey Giltner, Nutritionist

Baby Cucumber and Radish Salad

Stars ( Reviews)

  • Prep Time:10-15 mins
  • Cook Time:0 mins
  • Servings: 4

Ingredients

2 bundles of fresh radishes (raw)
4 baby seedless cucumbers or 1 english cucumber
1/2 cup grape tomatoes (sliced into halves)
3/4 cup cilantro (chopped)
2 cloves garlic (minced)
4 green onions (chopped)
1/6 cup red wine vinegar
1/6 cup of extra virgin olive oil
juice and zest of 2 small limes
salt and pepper (to taste)

Instructions

1. Using either a sharp knife or a mandolin, cut cucumber(s) and radishes into 1/8” – 1/4” thick discs. Separate whites and greens of the green onions. Chop the white portion only and add to cucumber and radish mixture. Set aside.
2. In a separate bowl, add vinegar, oil, garlic cloves (minced), roughly chopped green portion of green onions, cilantro and lime juice. Blend thoroughly with an immersion blender until a vinaigrette forms. A blender or food processor would also work for this step.
3. Combine the vinaigrette and chopped vegetables together in a large bowl and toss to coat. Add the fresh lime zest. Store in refrigerator for a minimum of one hour – the longer the salad sits, the more flavorful and cohesive the salad becomes.
4. Add the grape tomatoes 5-10 minutes before serving and toss gently to incorporate. Do not add tomatoes to the salad too early – spending too much time marinating in the vinaigrette will compromise the texture.

1. Using either a sharp knife or a mandolin, cut cucumber(s) and radishes into 1/8” – 1/4” thick discs. Separate whites and greens of the green onions. Chop the white portion only and add to cucumber and radish mixture. Set aside. 2. In a separate bowl, add vinegar, oil, garlic cloves (minced), roughly chopped green portion of green onions, cilantro and lime juice. Blend thoroughly with an immersion blender until a vinaigrette forms. A blender or food processor would also work for this step. 3. Combine the vinaigrette and chopped vegetables together in a large bowl and toss to coat. Add the fresh lime zest. Store in refrigerator for a minimum of one hour – the longer the salad sits, the more flavorful and cohesive the salad becomes. 4. Add the grape tomatoes 5-10 minutes before serving and toss gently to incorporate. Do not add tomatoes to the salad too early – spending too much time marinating in the vinaigrette will compromise the texture.

Nutrition Information

Per Serving:  Calories: 109; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 102mg; Potassium: 274mg; Carbohydrate: 6g; Fiber: 2g; Sugar: 3g; Protein: 1g


Nutrition Bonus: Vit C: 32%; Vit A: 21%

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Rachel Rogers Contributor
Rachel Rogers
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