There are all kinds of radishes available at the markets in spring--use any shape or color that looks good to you.
Recipe information
Total Time
15 minutes
Yield
6 Servings
Ingredients
3
/4 cup sliced almonds
1
small shallot, finely chopped
1
/4 cup extra-virgin olive oil
1
/4 cup red wine vinegar
Kosher salt, freshly ground pepper
1
1/2 pounds English hothouse, Persian, or Japanese cucumbers, cut into 1/2-inch pieces
1
bunch radishes, trimmed, cut into thin wedges
2
cups fresh flat-leaf parsley leaves, 1 1/2 coarsely chopped, 1/2 cup left whole
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Spread almonds out on a rimmed baking sheet. Toast, tossing occasionally, until golden brown, 8-10 minutes; let cool.
Step 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.
Nutrition Per Serving
6 servings
1 serving contains: Calories (kcal) 180 Fat (g) 15 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 9 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 4 Sodium (mg) 100