Crunchy Taco Side Cucumber Radish Salad

Ingredients

• 2 large English cucumbers, sliced into thin rounds
• 1 bunch radishes (about 8-10), trimmed and thinly sliced
• 1 teaspoon kosher salt

Dressing

• 3 tablespoons fresh lime juice (from 2-3 limes)
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder

Garnish

• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 tablespoons toasted pepitas (pumpkin seeds)

Equipment Needed

• Large mixing bowl
• Small whisk or fork
• Clean kitchen towel or paper towels

Instructions

1. Salt cucumbers: Place cucumber slices in a large bowl and sprinkle with kosher salt. Toss gently and let sit for 15 minutes to draw out moisture.
2. Make dressing: While cucumbers drain, whisk together lime juice, olive oil, honey, cumin, and chili powder in a small bowl until honey dissolves completely.
3. Dry and combine: Pat cucumbers completely dry with a clean kitchen towel or paper towels, removing as much moisture as possible. Add sliced radishes to the bowl with cucumbers.
4. Dress and serve: Pour dressing over vegetables and toss until evenly coated. Add cilantro and pepitas, toss once more. Serve immediately or refrigerate up to 2 hours. The vegetables should be crisp and lightly dressed with no pooling liquid at the bottom of the bowl.

Nutrition Facts

Per Serving (1 serving)