Spring Radish and Cucumber Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 102
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 252
- Total: 15 min
- Active: 15 min
Ingredients
Dressing:
1/4 cup olive oil
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
Salad:
1 bunch Easter egg radishes, sliced 1/8 inch thick
1 large or 2 small watermelon radishes, sliced 1/8 inch thick
4 to 5 breakfast radishes, sliced 1/8 inch thick
1/2 English cucumber, sliced 1/4 inch thick
1 bunch watercress, about 3 cups
1 cup pea shoots
Flake salt, for garnish
Freshly ground black pepper, for garnish
Directions
- To make the dressing, add the oil, lime juice, lemon juice, Dijon, shallots and 1/4 teaspoon each salt and pepper to a mason jar. Cover and shake the jar to emulsify. Set aside.
- Add the sliced radishes and cucumbers to a large bowl. Spoon on about half of the dressing. Toss to combine. Add in the watercress and pea shoots and lightly toss. Transfer the salad to a serving platter. Garnish with flake salt and pepper. Serve with extra dressing on the side.