If you love the snap of cucumbers and radishes, this salad will please your palate. Both vegetables are sources of potassium, however, so it’s important to keep the serving size to ½ cup. For the best flavor and nutrition, use raw apple cider vinegar, characterized by a cloudy sediment at the bottom of the bottle.
2 large cucumbers, peeled and sliced
1 bunch radishes, sliced
½ sweet onion, sliced
¼ cup apple cider vinegar
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
1 In a medium bowl, toss the cucumbers, radishes, and onion.
2 Add the apple cider vinegar and olive oil, and toss to coat. Season with pepper.
Cooking tip: Make this salad up to two days in advance and store refrigerated in an airtight container until ready for use.
Per Serving Calories: 69; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrates: 8g; Fiber: 2g; Protein: 2g; Phosphorus: 52mg; Potassium: 386mg; Sodium: 29mg