Hey hey happy new recipe Tuesday! Life lately has been a lot of asking myself “how can I squeeze in as much nutrition into my food to fuel everything I’m doing and feel really good?!” Life is very full at the moment, my love and I are remodeling a new loft, moving, moving into a new office, team growing, travel, so many projects lined up for you guys here on NS, all while trying to maintain my own self-care routine. So (selfishly) I’m focusing on bringing a lot more SIMPLE, time-saving, super nutrient dense recipes to the blog in hopes everyone can benefit from making em’!
This recipe is a great starting point. It’s a refreshing, cooling, and crunchy radish salad that I shared with the recipe for Simple Chickpea Burgers a few weeks ago. THIS is one of those side dishes you make on the weekend and it’ll last a couple days for quick lunch leftovers, use it as a garnish, or enjoy as an entree if you like with some added healthy fats, protein, and carbohydrates.
It also makes for a beautiful side dish to bring to all these summer parties popping up to share with friends. This super simple radish salad is made with cucumber, red onion, fresh cilantro, and lemon that’s perfect for a quick side dish or topping for your favorite burger or sandwich. Keep reading for the recipe!
Ravishing Radish Salad
Lately I can’t get enough of watermelon radishes! To me, they’re one of the most beautiful veggies when you slice them and just as tasty as the white radishes most of us are used to. Beyond actually using them in this salad, you can use watermelon radishes for a beautiful garnish, remember the Avocado Margarita I shared a couple of weeks ago? They’re just that ridiculously good looking and they taste delicious. No worries if you can’t get your hands on watermelon radishes, you can use white radishes or any available to you at your local farmers market, CSA, etc.
(nutrition) stripped and how this recipe squeezes in some nutrients in a tasty way:
- Not only are watermelon (and regular) radishes stunning, they’re also a good source of riboflavin, vitamin B6, calcium, magnesium, copper and manganese, and a very good source of fiber, vitamin C, folate, and potassium.
- Root veggies pack a lot of nutrition since that’s where all of the plants “food” is stored, so radishes are one of those #skinfood and #beautyfoods in my book.
- Cilantro is a good source of vitamin C, phosphorus, zinc, fiber, calcium, iron, magnesium, potassium, and antioxidants (mainly quercetin).
- It has been used for helping ease digestion from gas and bloating to killing parasites in the digestive system.
- Cilantro has also been used to help chelate metals (i.e. flush heavy metals out of our body) by binding metals together so they can be eliminated from the body.
Radishes and cilantro for that matter are both whole foods that people either love or strongly dislike for it’s bold and unique flavor. Just in case that’s you, swap cilantro for fresh parsley or dill and don’t use radishes. But, I hope you do enjoy radishes because they taste lovely when combined with refreshing cucumber, tangy red onion, and bright cilantro and lemon for a really delicious flavor that screams summer. Added bonus, you can serve this dish cold or at room temperature making it a great summer companion for picnics and cookouts. I especially love it topped on a burger like the Simple Chickpea Burgers where this originally appeared!
If you try this recipe, I wanna hear about it, so let’s chat! Leave a comment it, rate it (this helps me improve future recipes), and don’t forget to tag a picture #nutritionstripped to show how you live and try these recipes on Instagram! I’d love to see what you come up with. Now off to make a bowl of this for the week!
- 1 large English cucumber, diced
- 2 cups diced red radish and watermelon radish (usually from 8 radishes)
- ¼ cup diced red onion
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Juice of 1 lemon
- 3 tablespoons olive oil
- ½ cup fresh cilantro, chopped
- In a mixing bowl, combine all ingredients and toss to coat. Store in an airtight glass container for up to 1 week. Use chilled or at room temperature.