Radish & cucumber salad
- Good Food team
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Serves 10
Easy
Prep: 15 mins
No cook
A star rating of 4.2 out of 5.5 ratingsRate
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Crunch and freshness is key to this versatile side dish with added celery, onion, parsley and lemon juice
Healthy
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 cucumber
-
500g radish
quartered
-
1 celery
heart, sticks cut into 1cm pieces
-
1 large red onion
thinly sliced
-
bunch flat-leaf parsley
roughly chopped
-
3 tbsp lemon juice
-
6 tbsp rapeseed oil
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Nutrition: per serving
-
kcal81
-
fat7g
-
saturates1g
-
carbs4g
-
sugars3g
-
fibre2g
-
protein1g
-
salt0.1g
low
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Method
-
step 1
Quarter the cucumber lengthways. Cut each quarter into roughly 1cm chunks, cutting on the angle to give a more interesting shape. Scatter into a serving bowl or onto a platter. Add the radishes, celery, onion and parsley.
-
step 2
Put the lemon juice and oil in a glass jar with a lid, season and shake well. When ready to serve, pour the dressing over the salad and toss to combine.
Recipe from Good Food magazine, June 2012
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A star rating of 4.2 out of 5.5 ratings
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