This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
I am always looking to change things up when it comes to salads. By this, I mean mixing different types of vegetables together with different herbs and/or dressings. A while ago I saw a recipe in a magazine for a cucumber and dill salad which piqued my interest since I absolutely love the smell of dill! I am always challenging myself to use more of it in my cooking since it has such a unique and distinctive flavor.
When I was grocery shopping, I saw watermelon radish and wanted to capture the beauty of it. What better way to do this than to slice it artfully and use it in a salad! And then I remembered the cucumber dill salad and thought of combining both of these together. I also quickly made a lemon vinaigrette dressing that ended up being a perfect match for this simple salad.
This salad is great as a ‘make ahead’ salad for your spring or summer parties since it can be stored in the refrigerator for up to 24 hours and the flavors get enhanced upon sitting!
- For the dressing:
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- pinch garlic powder (optional)
- pinch sea salt
For the salad:
- 1 medium size watermelon radish, peeled and sliced thinly (I like to use the middle setting on a mandolin slicer)
- 2 small pickling cucumbers or an english cucumber (about 6 inches long), sliced thinly
- About 2 tablespoons fresh dill leaves, chopped fine
- ¼ teaspoon pink Himalayan sea salt
- For the dressing: add all the dressing ingredients to a small glass jar and close the lid. Shake vigrorously until an emulsion is formed. Keep aside.
- For the salad: add all the salad ingredients to a medium size salad bowl. Toss together well. Pour the dressing on top and mix again. Keep aside for at least 15 minutes before serving or refrigerate for unto 24 hours.