Ingredients
Units Scale
- 1 bunch red, purple, daikon, or breakfast radishes, sliced (choose a variety or just one)
- 1 small cucumber, Persian, hot house, peeled regular cucumber
- 2 Tbsp. fresh chives, minced
- 2 Tbsp fresh Dill minced
- 1/4 cup Red onion, finely diced
- Lime + Olive oil Vinaigrette
- 1 heaping TBSP. or more Plain and Simple coconut yogurt
- Sea salt and fresh ground pepper to taste
Instructions
Grab a medium glass bowl with a lid preferably.
- Wash cut and ready the radishes at least a cup or more, set aside.
- Wash cut and ready the cucumber and set aside.
- Wash and finely dice fresh herbs and red onion
- In a medium glass bowl, whisk together the juice of 1 lime, more if needed, to the same amount of olive oil. Add 2 pinches of sea salt and fresh ground pepper to taste.
- Add all the ingredients into the vinaigrette bowl and toss until well mixed and coated.
- Store covered in your glass bowl refrigerated for 1 week.
Notes
Notes:
Great to pair with fresh fish, chicken, steak or in a Buddha Bowl!
Great to top over lettuce greens.
Variations:
- Swap kohlrabi for cucumbers
- Swap a different herb for the dill: tarragon, basil, cilantro or parsley
- Prep Time: 5 minutes
- Cook Time: 5 minutes