Cucumber Radish Salad

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HELPFUL TIP: The best way to store radishes is to trim them, wash them and soak them in cold water for a few minutes. Then, layer them between paper towels in a ziplock bag. Remove all the air and chill. They will stay fresh for a few weeks this way.

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Cucumber Radish Salad

By Diane Kochilas

Prep Time 10

Cook Time 1

Servings

Recipes, The Ikaria Diet

Prep Time 10

Cook Time 1

Servings

Recipes, The Ikaria Diet

Ingredients

2 cups shelled fresh snow peas
1 medium cucumber
1 bunch of firm vibrant radishes
1 small bunch of dill or parsley
Grated zest of 1 lemon
2 Tbsp fresh lemon juice or sherry vinegar
4 Tbsp extra virgin Greek olive oil
Sea salt to taste

Instructions

Bring a small pot of salted water to a rolling boil and blanch the peas for 45 seconds, until firm, bright, and al dente. Remove and rinse in a colander under cold water.
Rinse and blot dry the cucumber. Trim the cucumber and cut it in half lengthwise. Remove the seeds if it’s heavily seeded. Cut the cucumber into ⅛-inch half-moons.
Trim each end of the radishes and rinse the radishes under cold water. Blot dry. Cut the radishes into thin rounds or half-moons.
Combine all vegetables including the blanched peas, as well as the lemon zest, in a large bowl. Whisk together the lemon juice or vinegar, olive oil and sea salt and pour over the salad. Serve.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Cucumber Radish Salad