Did you make this recipe? Comment below!
Cucumber Radish Salad
Tap into spring’s bounty to round out your feast.

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.
Ingredients
- 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 cup
flat-leaf parsley leaves, chopped
- 1/4 cup
small basil leaves
- 2 oz.
feta, sliced
Directions
- Step 1In large bowl, whisk together vinegar and oil.
- Step 2Halve watermelon radish and slice 1/8 inch thick, then quarter each slice. Halve small radishes; of remainder, quarter some and thinly slice some.
- Step 3Add radishes to dressing along with cucumbers and 3/4 teaspoon salt; toss to combine. Fold in herbs and top with feta.
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

Stone Fruit and Zucchini Corn Salad

5-Ingredient Sticky Grilled Chicken

16 Healthier and Hearty Sandwiches

50 Healthier Chicken Recipes We Love