Description
A crisp, refreshing salad with a tangy 4-ingredient vinaigrette. Perfect for summer BBQs, meal prep, or anyone keeping an eye on blood sugar.
Ingredients
For the salad:
- 2 cucumbers, thinly sliced
- 8 radishes (about 1 bunch), thinly sliced
- ¼ cup fresh dill, chopped
- 3 scallions, diced
For the dressing:
- 1/3 cup avocado oil
- 3 Tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- 1 garlic clove, minced (reduce to half if the cloves are large)
- 1/2 tsp kosher salt *additional to taste
- 1/4 tsp cracked black pepper
Instructions
- Slice the vegetables. Thinly slice the cucumbers and radishes using a mandoline or sharp knife. Dice the scallions and chop the dill.
- Make the dressing. In a small bowl or jar, whisk together the avocado oil, apple cider vinegar, dijon mustard, and minced garlic. Season with salt and pepper to taste.
- Toss and serve. Add the cucumbers, radishes, scallions, and dill to a large bowl. Pour about three-quarters of the dressing over and toss gently to coat. Serve the remaining dressing on the side for those who want extra. Add extra salt to taste.
Notes
Make-ahead tip: Store sliced vegetables and dressing separately. Toss just before serving.
Add-ins: Toasted sunflower seeds, pepitas, feta or diced avocado
Dietary info: Naturally gluten-free, dairy-free, lectin-free, Whole30 compatible, and keto-friendly.
Nutrition
- Serving Size:
- Calories: 140
- Sugar: 0.7 g
- Sodium: 48.8 mg
- Fat: 12.4 g
- Carbohydrates: 6.3 g
- Fiber: 2.4 g
- Protein: 2.2 g
- Cholesterol: 0 mg
