This quick Radish Salad is packed with flavor! Made with sliced crunchy radishes, cucumber and red onion and tossed with a simple vinaigrette, this salad is perfect for Spring and Summer. Serve it with grilled chicken or air fryer salmon or enjoy on for brunch with cottage cheese or avocado toast.
Slice radishes and cucumber and place in a salad bowl.
10 to 15 fresh radishes, 1 English cucumber, ¼ cup sliced red onion
In a small jar or bowl, combine oil, vinegar, lemon juice and seasoning. Whisk or shake well.
2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 2 tablespoons lemon juice, ¼ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon fresh parsley
Pour vinaigrette over veggies and toss gently to coat.
Serve right away.
Notes
For a creamy version: skip the vinaigrette and add ¼ cup of sour cream, dried dill and fresh parsley.
Any leftovers should be stored in a container with lid, in the fridge, for up to 2 days.
The radishes will release some of the color and turn the salad more red.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.