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Radish & cucumber salad

Crunch and freshness is key to this versatile side dish with added celery, onion, parsley and lemon juice

  • Prep: 15 mins
    No cook
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 81
  • Carbohydrates 4
  • Saturated Fat 1
  • Sugar 3
  • Protein 1
  • Fat 7
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 81
  • Carbohydrates 4
  • Saturated Fat 1
  • Sugar 3
  • Protein 1
  • Fat 7
  • Fibre 2
  • Salt 0.1

Ingredients

  • 1 cucumber
  • 500g radishes, quartered
  • 1 celery heart, sticks cut into 1cm pieces
  • 1 large red onion, thinly sliced
  • bunch flat-leaf parsley, roughly chopped
  • 3 tbsp lemon juice
  • 6 tbsp rapeseed oil

Method

  1. Quarter the cucumber lengthways. Cut each quarter into roughly 1cm chunks, cutting on the angle to give a more interesting shape. Scatter into a serving bowl or onto a platter. Add the radishes, celery, onion and parsley.

  2. Put the lemon juice and oil in a glass jar with a lid, season and shake well. When ready to serve, pour the dressing over the salad and toss to combine.

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