Watermelon Radish and Cucumber Salad

4/21/2022 | BY Indira Pulliadath

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Watermelon radish and cucumber salad from above.

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!

Watermelon radish and cucumber salad close up.
Watermelon Radish and Cucumber Salad
 
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Prep time
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Author:
Serves: 2
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.

 

About Indira Pulliadath

Indira Pulliadath is a nutritional therapy practitioner (NTP) and an AIP Certified Coach. Before working as a Nutritionist, she worked as a researcher in the healthcare industry for 15 years in the field of pharmacoeconomics. She started exploring healing diets five years ago when she was first diagnosed with rheumatoid arthritis. The disease pretty much crippled her, progressing very rapidly to all her joints. Over a period of two years, she tried several diets and alternative therapies, which did not help her much. Finally it was the AIP diet that helped to reduce her pain and inflammation greatly. Once she began to get better, she decided to switch careers and become a nutritional therapist so she could help other people. When she is not doing health coaching or researching, she is experimenting in her kitchen! She loves to develop Paleo and AIP versions of her family’s favorite recipes. You can find her recipes on her blog 'Cook2Nourish’ and on her Youtube channel. She is also active on Instagram and Facebook. Indira lives in Connecticut with her husband and two teenage children. As a family they enjoy hiking in the beautiful trails in and around Connecticut.

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