Cucumber Carrot and Radish Salad
Fresh, healthy and delicious, this cucumber carrot and radish salad takes minutes to make for a light side dish. Tossed in a simple lemon dressing.
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Servings: 4 servings
Calories: 62kcal
Ingredients
- 1 English cucumber (seeds removed and sliced)
- 1 cup shredded carrot (90g, about 2½ whole carrots)
- 8 red radishes (thinly sliced)
- ¼ red onion (finely diced)
For the dressing
- zest of 1 lemon
- juice of ½ lemon
- pinch salt
- pinch black pepper
- pinch garlic powder
- ½ teaspoon sugar (or maple syrup or honey)
- 1 tablespoon extra virgin olive oil
Instructions
- Add the dressing ingredients to a bowl or jusg and whisk together to combine. Set to one side.
- Prep, slice, chop and dice the salad vegetables and add to a large bowl.
- Pour the dressing over the salad and toss to combine.
Notes
- The cucumber can be sliced fairly thickly as it has a mild flavor. The radishes should be thinly sliced and the red onion should be finely diced so that their tastes don't overpower the dish.
- I prefer to use grated carrot, but you can slice it thinly if you prefer.
- Use fresh lemon juice rather than bottled for the best flavor, it's much more zingy and bright tasting.
Nutrition
Calories: 62kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 24mg | Potassium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4675IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 1mg