Such a refreshing gluten/dairy free radish cucumber salad! I love the little heat that the radish has to offer in this dish.
My son loves cucumbers and pickles, but I am still working on him with the radishes.
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
Radish Cucumber Salad
- WHISK into a glass bowl; 1 tbsp. garlic powder, 1 part lemon juice (or a little more), 3 parts EVOO, 2 tbsp. local honey, a big handful of fresh chopped flat leaf parsley, cracked black pepper and Himalayan salt.
- SLICE 1 cucumber, 1 bundle radish, 1 small yellow bell pepper, and mix into the tupperware bowl with the dressing.
- COVER and refrigerate for 2-4 hours or preferably overnight.
- TASTE for seasoning and add more S/P if needed before serving.
I usually let it sit out for at least 15 minutes before serving because the EVOO gets a little solid when chilled.
There are so many ways to make a radish cucumber salad. I’ve left out the bell peppers and added grumbled smoked goat cheese. I also substituted the lemon for balsamic vinegar with the goat cheese version.
I love creating in the kitchen and using what I already have in my pantry/fridge!
Grateful Day – I am grateful for those in my life that appreciate food as much as I do. Everyone has there own likes/dislikes and every palate is so completely different! I appreciate when friends and family offer me feedback during a meal. Although I rarely get feedback I think it helps me grow! I’m always the first to say, “oh, I think next time I would add more or not add as much _______”.
Do you feel comfortable creating in the kitchen with what you already have in your panty/fridge?
Thank you for listening!