Radishes, Snap peas, Cucumber and Dill – a fresh and crisp salad that is a perfect paring to grilled or baked fish!
Serves 4 as a side salad:
One large bunch of spring lettuce leaves (about 150 gram / 2 cups)
1 English (seedless/hothouse) cucumber
100 gram of fresh snap peas
1 bunch of radishes (about 8 small ones)
One small bunch fresh dill
1 Tbsp rapeseed oil
Juice from 1/2 lemon
Sea salt flakes and freshly ground pepper
- Peel cucumber and cut into chunks
- Cut off the ends of snap peas and discard, and cut them in half, length-wise
- Cut off the tops and roots of radishes and discard, and cut radishes in halves
- Carefully mix lettuce, cucumbers, snap peas and radishes in a bowl
- Pick leaves from dill and add
- Pour over oil
- Squeeze the juice from 1/2 lemon
- Season with salt and freshly ground pepper
- Serve to grilled or baked fish and some boiled new potatoes
Pungent, peppery with a crunch – yes that are radishes to me! I love eating them just as they are as a little snack. They are perfect for crunchy cravings! Also perfect to serve on a Crudité platter. At the market you can often find a variety of radishes with different colors. For this salad I picked the pink-reddish ones as they add a nice pop color to the rest of the green in this salad.
You don’t have to toss the tops of radishes. Just make sure you wash them as they can be full of dirt from the ground.
Life is too short not eat and drink well!