Beat the summer heat with this delicious radish salad.
The mighty red radish has not always been a part of my grocery list. In fact, it is a taste that I had acquired through the years of eating late night tacos by the road side.
When you spend a good amount of time in Southern California, in time street tacos will somehow find a way to your heart. And the little red radishes and pickled veggies that usually come with your tacos? Well, those too, become so familiar to your taste buds, that their absence becomes known after a long hiatus. As such, because I've been following a low carb/ketogenic way of eating (*more on this on another post), in lieu of frequenting taco trucks, my time has been spent experimenting in the kitchen.
As the summer heat rises, the craving for the old familiar radish also escalated. With that said, here is my take on a radish salad:
2 cups of red radishes
2 cups of cucumber
1/2 bunch of cilantro/coriander
1/2 bunch of mint leaves
1/2 of a shallot (finely diced)
1 clove of minced garlic (optional)
2 cups of mini grape tomatoes (sliced in half)
1/2 cup of creamy feta cheese (I use French or Bulgarian feta)
2 tablespoons of olive oil
2 tablespoons of champagne vinegar
2 tablespoons of pumpkin seeds
1 tablespoon of pepper
Salt to taste
After thoroughly rinsing your vegetables, thinly slice up the radishes and cucumbers. I like to use a mandolin, because I'm still working on my knife skills.
In a large bowl, mix the main ingredients, and add in herbs, shallot, garlic, feta cheese, pepper, and salt (to taste). Drizzle in the extra virgin olive oil, along with champagne vinegar. Sprinkle with pumpkin seeds or crunch of choice. Enjoy!
Cheers,
*All content created by me | : Photos taken Samsung Galaxy S8
Check out other recipes from the Cooking with Color Challenge Series:
