7
Radish, Cucumber and Feta Salad
This light and colorful salad is full of bright flavors and couldn’t be easier to make.
Makes 5 cups
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1 to 2 pinches sea salt
1 to 2 pinches freshly ground black pepper
1 bunch small radishes, trimmed (about 8 radishes)
½ medium seedless cucumber, trimmed
2 ounces feta cheese
¼ to / cup mixed herbs, roughly chopped (parsley, mint, basil, etc.)
1. Put the lemon juice, olive oil, salt, and pepper in a small bowl and whisk until
homogenous. Reserve.
2. Slice the radishes and then the cucumber using the slicing drum, being sure
to clear the drum in between rounds. Transfer to a serving bowl. Add about 1
tablespoon of the dressing to the vegetables and gently toss to coat.
3. Being sure all vegetables are removed from the drum grater, slice the feta
using the slicing drum. Add to the bowl with the dressed vegetables, along
with the chopped herbs. Toss gently to combine.
4. Taste and adjust seasoning as desired, adding more salt and pepper or
more dressing. Serve immediately.
Nutritional information per serving (1 cup):
Calories 52 (72% from fat) • carb. 2g • pro. 2g • fat 4g • sat. fat 2g
chol. 10mg • sod. 162mg • calc. 62mg • fiber 0g
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