Watermelon Radish and Cucumber Salad

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I’m at all times trying to change issues up relating to salads. By this, I imply mixing various kinds of greens along with completely different herbs and/or dressings. Some time in the past I noticed a recipe in {a magazine} for a cucumber and dill salad which piqued my curiosity since I completely love the odor of dill! I’m at all times difficult myself to make use of extra of it in my cooking because it has such a singular and distinctive taste.

Once I was grocery purchasing, I noticed watermelon radish and needed to seize the fantastic thing about it. What higher means to do that than to slice it artfully and use it in a salad! After which I remembered the cucumber dill salad and considered combining each of those collectively. I additionally shortly made a lemon French dressing dressing that ended up being an ideal match for this easy salad.

This salad is nice as a ‘make forward’ salad on your spring or summer season events since it may be saved within the fridge for as much as 24 hours and the flavors get enhanced upon sitting!

Watermelon radish and cucumber salad close up.

Watermelon Radish and Cucumber Salad


Writer: Indira Pulliadath

  • For the dressing:
  • 1 tablespoon contemporary lemon juice
  • 2 tablespoons further virgin olive oil
  • pinch garlic powder (elective)
  • pinch sea salt
  • For the salad:
  • 1 medium dimension watermelon radish, peeled and sliced thinly (I like to make use of the center setting on a mandolin slicer)
  • 2 small pickling cucumbers or an english cucumber (about 6 inches lengthy), sliced thinly
  • About 2 tablespoons contemporary dill leaves, chopped high-quality
  • ¼ teaspoon pink Himalayan sea salt
  • For the dressing: add all of the dressing substances to a small glass jar and shut the lid. Shake vigrorously till an emulsion is shaped. Preserve apart.
  • For the salad: add all of the salad substances to a medium dimension salad bowl. Toss collectively properly. Pour the dressing on high and blend once more. Preserve apart for at the least quarter-hour earlier than serving or refrigerate for unto 24 hours.
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    About Indira Pulliadath

    Indira Pulliadath is a dietary remedy practitioner (NTP) and an AIP Licensed Coach. Earlier than working as a Nutritionist, she labored as a researcher within the healthcare trade for 15 years within the discipline of pharmacoeconomics. She began exploring therapeutic diets 5 years in the past when she was first recognized with rheumatoid arthritis. The illness just about crippled her, progressing very quickly to all her joints. Over a interval of two years, she tried a number of diets and different therapies, which didn’t assist her a lot. Lastly it was the AIP food plan that helped to scale back her ache and irritation significantly. As soon as she started to get higher, she determined to change careers and grow to be a dietary therapist so she might assist different individuals. When she shouldn’t be doing well being teaching or researching, she is experimenting in her kitchen! She likes to develop Paleo and AIP variations of her household’s favourite recipes. You’ll find her recipes on her weblog ‘Cook2Nourish’ and on her Youtube channel. She can be lively on Instagram and Fb. Indira lives in Connecticut together with her husband and two teenage kids. As a household they get pleasure from climbing within the stunning trails in and round Connecticut.