Cucumber and Radish Salad
A refreshing salad featuring crisp cucumbers and radishes with toasted almonds, dressed in a red wine vinaigrette and garnished with fresh parsley. Perfect for a light lunch or side dish.
6 servings
15 min
Ingredients
- •¾ cup sliced almonds
- •1 small shallot
- •¼ cup extra-virgin olive oil
- •¼ cup red wine vinegar
- •to taste kosher salt and pepper
- •1½ pounds cucumbers
- •1 bunch radishes
- •2 cups fresh flat-leaf parsley leaves
- •1½ cups parsley
- •½ cup parsley leaves
Cooking Instructions
- 1.
Preheat oven to 350°F. Spread almonds out on a rimmed baking sheet. Toast, tossing occasionally, until golden brown, 8-10 minutes; let cool.
10 min
- 2.
Whisk shallot, oil, and vinegar in a large bowl; season with salt and pepper. Add cucumbers, radishes, parsley, and almonds; toss to coat. Season with salt and pepper.
5 min
