Radish & cucumber salad
- loading...
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 10
Crunch and freshness is key to this versatile side dish with added celery, onion, parsley and lemon juice
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 81 | |
| fat | 7g | |
| saturates | 1g | |
| carbs | 4g | |
| sugars | 3g | |
| fibre | 2g | |
| protein | 1g | |
| low in | salt | 0.1g |
Ingredients
- 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
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.
Goes well with
Recipe from Good Food magazine, June 2012
Comments, questions and tips
Overall rating
