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

Nutrition per serving

  • kcal 81
  • fat 7g
  • saturates 1g
  • carbs 4g
  • sugars 3g
  • fibre 2g
  • protein 1g
  • salt 0.1g


  • 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


  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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