Cucumber and radish salad with almonds, parsley and onion in a vinegar and olive oil dressing
This Cucumber and Radish Salad combines crisp cucumbers and radishes with almonds and parsley, dressed in tangy vinegar and olive oil. It's a refreshing dish that works well as a light lunch or side salad.
Cook time 15 min
Prep time 10 min
Ingredients:
1 dash salt1 dash black pepper
3/4 cup almonds
1 radish
1/4 cup vinegar
1.50 cucumbers
2 cups fresh parsley
10 grams onion
1/4 cup olive oil
Discover a refreshing and nutritious salad featuring the crunch of fresh cucumbers and radishes, complemented by the earthy flavors of almonds and parsley. Tossed in a tangy vinegar and olive oil dressing, this salad is perfect for a light lunch or a wholesome side dish. Enjoy a burst of vibrant flavors and textures with every bite.
Instructions:
- Cucumbers: Peel the cucumbers if desired. Slice them into thin rounds or half-moons, depending on your preference.
- Radish: Thinly slice the radish.
- Onion: Finely chop the onion.
- Parsley: Roughly chop the fresh parsley.
- Almonds: Toast the almonds in a dry skillet over medium heat until they are golden brown and fragrant, stirring frequently. Allow them to cool, then roughly chop them.
- In a small bowl, whisk together the vinegar and olive oil until well combined.
- Add a dash of salt and a dash of black pepper. Whisk again to incorporate.
- In a large salad bowl, combine the sliced cucumbers, sliced radish, chopped onion, and chopped parsley.
- Pour the dressing over the salad ingredients.
- Toss gently to ensure everything is evenly coated with the dressing.
- Sprinkle the toasted and chopped almonds over the top of the salad.
- Taste and adjust seasoning if needed, adding more salt and pepper to taste.
- Serve the salad fresh for the best flavor and texture.
This cucumber and radish salad with almonds, parsley, and onion is a delightful and healthy addition to any meal. The combination of fresh vegetables and the nutty crunch of almonds, all brought together by a simple yet flavorful vinegar and olive oil dressing, makes this salad both satisfying and refreshing. Whether you're serving it as a side or enjoying it on its own, it's sure to be a hit.
Cucumber and radish salad with almonds, parsley and onion in a vinegar and olive oil dressing FAQ:
You can store this salad in the refrigerator for up to 2 days. However, for the best flavor and texture, it's recommended to consume it immediately after preparation.
Yes, you can substitute almonds with other nuts like walnuts, pecans, or sunflower seeds. Just ensure they are toasted to enhance their flavor.
You can use various types of vinegar such as apple cider, white wine, or red wine vinegar. Each type will impart a slightly different flavor profile.
Taste the salad after tossing the ingredients with the dressing. It should have a balanced flavor of tanginess from the vinegar and saltiness from the salt. Adjust as needed with more salt or vinegar.
You can prep the ingredients ahead but avoid mixing them with the dressing until just before serving to maintain freshness and crunch.
Tips:
- Toasting the almonds before adding them to the salad enhances their flavor and adds an extra layer of crunch. Simply spread them on a baking sheet and toast at 350°F (175°C) for about 10 minutes, or until they are golden brown.
- Use a mandoline to thinly slice the radish for an even and delicate texture that integrates well with the salad.
- For a more intense flavor, let the salad sit for about 10-15 minutes after tossing with the dressing to allow the ingredients to marinate.
- If you prefer a less intense onion flavor, opt for red onions or soak the chopped onion in cold water for a few minutes before adding it to the salad to mellow the sharpness.
- Experiment with different types of vinegar, such as apple cider vinegar or balsamic vinegar, to find your preferred flavor profile.
Nutrition per serving
6 ServingsCalories 88kcal
Protein 3.37g
Carbohydrates 6g
Fiber 2.40g
Sugar 1.66g
Fat 15g
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