As one who has recently begun to enjoy radishes, for the first time in her life, I was excited to try another wonderful looking recipe. After all, I have radishes in my refrigerator crisper to use up.
This easy to prepare recipe was created by Anthony William.
Radish Cucumber Dill Salad
2 cups of radishes, thinly sliced
2 cups cucumbers, thinly sliced
2 tablespoons minced tarragon
4 tablespoons minced dill
2 tablespoons olive oil
1/4 lemon, juiced
Sea salt to taste
Place radish and cucumber slices in a medium sized bowl and toss with remaining ingredients. Chill salad in refrigerator for at least 15 minutes. Serves 2.
I used ingredients fresh from my garden, except for the radishes, to create the salad. Since I was the only one who would be eating this gorgeous salad, I cut the recipe in half, which was just the right amount. I didn’t have tarragon on hand, but I had plenty of fresh dill from my herb garden. And, in place of a lemon, I substituted a lime. The beauty of this recipe is that it can be adapted and still taste amazing.
I loved the radish cucumber dill salad. It was refreshingly crunchy and the dill and sprinkle of sea salt added so much flavor. I am still astounded…at myself. I used to dislike radishes and cucumbers were marginal for me. Now, two years in on a plant based journey, I marveled at the beauty and tastiness of my lunch. And this salad is incredibly healthy for me, with the combination of powerful foods and herbs.
I chopped up a tomato from my garden, and toted it and my bowl of salad to the office, so I could eat while I prepped for a listing appointment. My pretty lunch was so satisfying, on so many different levels.
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