I like this salad so much that I’ve made it every day this week! I really enjoy the cool, crispiness of the vegetables and the lemony dressing and I’ve been looking forward to eating it at lunch time with my sandwich*.
I had some cucumber, tomato, carrots and lemons in the fridge at home that I needed to use, so those make up the main ingredients. The only slightly special ingredient that I bought is daikon root, but that can easily be substituted for radishes if you’d like. I got a pretty good deal on daikon (it was cheaper than radishes) so that’s why I used it in the salad.
Salads of course are flexible, if you have other vegetables feel free to put them in! The more the merrier really.
It’s been a very hot summer the past few weeks so I’m appreciating cooler food all the more.
The salad dressing is super easy to make: all I do is take a lemon wedge and squirt it all over the salad. Then I drizzle about a teaspoon of olive oil and then sprinkle a tiny bit of salt and pepper on top. If you want to make it extra fancy you can mix the lemon juice first with a bit of honey for a really nice sweetness.
*In case you’re curious, the sandwich I’ve been eating is a super simple non-dairy “grilled cheese”. It’s the simplest (laziest) version I could possibly come up with. All I do is toast some gluten-free bread, usually just one slice. Then when it’s cooled slightly I put it in the microwave with a slice of dairy free cheddar cheese on top and cook for about 30 seconds. I really love it, it tastes awesome and I don’t have to wash a pan afterwards which is a nice bonus.
Refreshing light salad
- 1/2 tomato, chopped
- 1/3 cucumber, chopped
- 2-3 radishes, or 3 inch piece of daikon root, shredded
- 1 medium carrot, shredded
- 1 or 2 lemon wedges
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon honey (optional)
- salt and pepper, to taste
Combine all the vegetables in a bowl. Squeeze lemon over the vegetables and drizzle with olive oil. Sprinkle lightly with salt and pepper.
To make the honey dressing (optional), combine the lemon juice and honey together and then drizzle over the salad.