Ad

Nutrition: per serving

  • kcal81
  • fat7g
  • saturates1g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein1g
  • salt0.1g
    low
Ad

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

Ad

Comments, questions and tips (6)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.5 ratings

rjg1966.n1jzsyPfa7

If you have left over radishes I suggest an Asian inspired "Radish and Mint Salad" - roughy sliced radish, spring onions , lime juice, fish sauce and chopped mint - 2 mins to prepare and a real fresh exotic taste that goes well with fresh prawn!

Marina Jones 1 avatar

Marina Jones 1

Great recipe! Amazing in a sunny day as a side for bbq. Made it much earlier and it was still fresh!

catie74

Served this at a BBQ. 5 adults and 3 kids aged 5, 7 and 10 and the lot went so I guess that speaks for itself

levislevis

A star rating of 5 out of 5.

light and tasty, i added the dressing and let it sit for awhile to marinate. this made the onion alittle milder and the overall flavour really nice

nataliadale

A star rating of 4 out of 5.

I wasn't sure about this recipe as I'm not a great fan of celery, but with lots of radish to use up I gave it a go. I was pleasantly surprised - a light, tasty salad and something a bit different. The only change I made was to add seasoning to the dressing.

Ad
Ad
Ad