Radish and Cucumber Salad
A crisp, refreshing spring salad tossed in a sharp cider vinegar dressing that highlights seasonal vegetables.
10 min
Cook time
2
Servings
Easy
Difficulty
~370
Calories
Nutrition (per serving)
370
Calories · kcal
6
Protein · g
15
Carbs · g
32
Fat · g
Ingredients
- radishes, thinly sliced — 200g
- cucumber, sliced into half-moons — 250g
- spring onion, finely sliced — 30g
- extra virgin olive oil — 30ml
- cider vinegar — 15ml
- dijon mustard — 5g
- sea salt — 2g
- fresh dill, chopped — 5g
Method
- 1
Place the thinly sliced radishes and cucumber half-moons into a large mixing bowl.
- 2
In a small jar or bowl, whisk together the cider vinegar, dijon mustard, and sea salt until combined.
- 3
Slowly drizzle in the extra virgin olive oil while whisking constantly to create an emulsified dressing.
- 4
Pour the dressing over the vegetables, add the sliced spring onions, and toss gently to coat.
- 5
Sprinkle with fresh dill and serve immediately while the vegetables are at their crispest.
Why this works
The peppery bite of the radishes balances perfectly with the cooling, watery texture of the cucumber, while the sharp acidity of the cider vinegar dressing cuts through the fat of the olive oil to brighten the overall flavour profile.
Equipment
Large mixing bowl, Small jar or bowl for whisking, Sharp knife, Chopping board
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