A Quick and Beautiful Raw Salad
My daughter Linda sent me this lovely picture and recipe the other day so I'm passing it along. It's a good way to use up those final cucumbers from your summer garden and the new radishes from your fall garden. Cucumbers are more of a summer dish because of their "cooling" properties, however, those of you on the west coast who are experiencing our fall heat wave can still appreciate this.
Linda's Cucumber and Radish Salad with Lemon Dill Dressing
1 medium cucumber, peeled and cut into cubes
5 small radishes, sliced
1 tiny handful of fresh dill, minced or 1/2 teaspoon dried
2 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
sea salt and freshly ground black pepper to taste
Place cucumbers and radishes in a bowl and set aside.
In a small bowl, combine lemon juice, dill, salt and pepper then slowly whisk in olive oil. Toss dressing with the cucumbers and radishes and serve.
Per serving: 78.8 calories, 7.0 g fat, 1.0 g saturated fat, 0 mg cholesterol, 0.5 g protein, 2.3 g carbohydrates and 0.5 g fiber.
Add tomatoes for more of a Greek vibe or make the salad with cucumbers alone.