Middle Eastern · Lunch
Herbed Radish and Cucumber Salad
Crisp radish and cucumber tossed with parsley, mint and dill in a lemony olive oil dressing, brightened with sumac and crumbled feta. A cold, crunchy vegetarian salad built from raw vegetables, fresh herbs and a sharp citrus dressing, typical of Levantine mezze tables, served chilled as a light starter or side.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
223Calories
7.2gProtein
15.5gFat
14.1gCarbs
6.1gSugar
4.1gFiber
704mgSodium
31mgChol
5.9gSat Fat
732mgPotassium
232mgCalcium
2.1mgIron
0.3mcgVitamin B12
48mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
mediterranean
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Thinly slice the radish and dice the cucumber, then roughly chop the parsley, mint, dill and scallions until fine.
2
Combine the radish, cucumber, herbs and scallions in a bowl and toss until evenly distributed.
3
Whisk the lemon juice, olive oil, sumac, salt and pepper in a small bowl until emulsified.
4
Toss the dressing over the vegetables until every piece glistens with no dry patches remaining.
5
Chill the salad in the refrigerator for 10 minutes so flavors meld and vegetables release liquid.
6
Plate
Transfer the salad to a serving dish and scatter crumbled feta over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g radish
- 240g240g cucumber
- 13 oz58g parsley
- 4 tbsp4 tbsp mint
- 2 tbsp2 tbsp dill
- 44 scallions
- 2 oz56g feta cheese
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
