Thursday, October 14, 2010

Raw Cucumber And Radish Salad With Lemon Dill Dressing




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.

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Linda's Cucumber and Radish Salad with Lemon Dill Dressing
[serves 2]
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.

1 comment:

Jennifer and Jaclyn @ sketch-free vegan said...

wonderful and fresh! :) this may even make me try radishes...lol