This salad is always a hit as we jump into the spring and summer growing seasons. It is crunchy, nutritional, easy to make and attractive to serve.
Many simple variations are available making this salad a go-to recipe. Try adding crumbled goat cheese or substituting a different type of nut, or the nuts can be omitted completely. Varying the type of vinegar used in the vinaigrette creates an entirely different flavor. Try red wine vinegar, rice vinegar, or champagne vinegar. It would even work with a creamy vinaigrette. To vary the texture of the salad thinly slice the radish and cucumber pieces.
Serves 4 – 6 as a side dish.
1/4 – 1/2 c of your preferred vinaigrette, freshly whisked and seasoned with sea salt and ground black pepper
1/4 c of sliced almonds, toasted until golden in color and cooled
1 shallot, white portion only thinly sliced
1 large English cucumber, partially peeled lengthwise in alternating strips to create a striped appearance, then cut into bite-size wedges
1 bunch of radishes, cut into bite-size wedges (you can save the tops for braising)
1- 1/2 c flat leaf parsley coarsely chopped
Place the cucumbers, radishes, and parsley into a serving bowl. Add enough of the vinaigrette to coat the ingredients and toss to mix. Top with almonds. Enjoy!