Cucumber Radish Salad


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Preparing radish in a variety of ways—halving, quartering, thinly slicing—is an easy way to make this colorful spring salad both aesthetically and texturally interesting. Sliced feta and white wine vinegar add just the right amount of punch to round out the veggies.

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Yields:
4 – 6 serving(s)

Total Time:
25 mins

Cal/Serv:
90

  • 1 1/2 tbsp.

    white wine vinegar

  • 1 tbsp.

    olive oil

  • 1

    medium watermelon radish, peeled

  • 1

    bunch red radishes, stemmed

  • 1

    bunch Easter Egg radishes, stemmed

  • 3

    Persian cucumbers, sliced 1/8 inch thick on bias

  • Kosher salt

  • 1/4 c.

    flat-leaf parsley leaves, chopped

  • 1/4 c.

    small basil leaves

  • 2 oz.

    feta, sliced

Directions

NUTRITIONAL INFORMATION (per serving): About 70 calories, 5 g fat (2 g saturated), 2 g protein, 414 mg sodium, 4 g carbohydrate, 1 g fiber

Did you make this recipe? Comment below!

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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