Cucumber and radish salad with almonds, parsley and onion in a vinegar and olive oil dressing

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.

Ingredients:

Instructions:

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.

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.