Sunday, May 13, 2012

Cucumber & Radish Salad

Although I just made Gazpacho, this cucumber salad is so refreshing I could not resist making it. I had bought two huge containers of cucumbers and had everything I needed to toss this together. The salad is a perfect balance to an afternoon barbecue- or a great side dish for something lighter; I enjoy eating this with feta cheese or salmon for lunch. It's taste increases the longer it sits and refrigerates- which is great if you need to make this ahead of time and like having salads to grab whenever you're on the run.
6 Israeli cucumbers, thinly sliced
1 jalapeño, seeded, quartered, and chopped
1 red onion, small chopped
1 avocado, small chopped
8 baby radishes, thinly sliced
3 garlic cloves, minced
1 bunch cilantro, small chopped
1/2 c rice vinegar
1/2 cup grape seed oil
2 tbs kosher salt
2 tbs coarse black pepper
1. In a bowl combine the cucumbers, jalapeño, red onion, avocado, and baby radishes.
2. In a separate bowl whisk together the garlic, cilantro, rice vinegar, grape seed oil, kosher salt, and black pepper.
3. pour the dressing over the salad and lightly toss. 
4. Refrigerate before serving. The salad should be cool.
Bon Appetit!

1 comment:

  1. This looks so yummy! I have a bunch of cucumbers at home needing a purpose, they have one now! Thanks for sharing :)