CUCUMBER AND RADISH SALAD

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Cucumber and Radish Salad image

Categories     Salad     Side     Picnic     Low Carb     Low Fat     Vegetarian     Low Cal     Cucumber     Radish     Spring     Healthy     Low Cholesterol     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3/4 cup sliced almonds
1 small shallot, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt, freshly ground pepper
1 1/2 pounds English hothouse, Persian, or Japanese cucumbers, cut into 1/2" pieces
1 bunch radishes, trimmed, cut into thin wedges
2 cups fresh flat-leaf parsley leaves, 1 1/2 cups coarsely chopped, 1/2 cup left whole

Steps:

  • Preheat oven to 350°F. Spread almonds out on a rimmed baking sheet. Toast, tossing occasionally, until golden brown, 8-10 minutes; let cool.
  • Whisk shallot, oil, and vinegar in a large bowl; season with salt and pepper. Add cucumbers, radishes, parsley, and almonds; toss to coat. Season with salt and pepper.

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