SERVES 2 • PREP TIME: 10 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
This crunchy, fresh salad is colorful and delicious. The radishes have a spicy, crisp taste that pairs with cucumber and fresh mint for a cooling effect. They are married by a subtle rice vinegar dressing that brings the whole dish together. Radishes are particularly high in lignin, a type of insoluble fiber that helps your digestive system and may lower your LDL cholesterol levels.
2 tablespoons extra-virgin olive oil
2 teaspoons rice vinegar
¼ cup shredded mint, or 4 teaspoons dried
6 medium red radishes (about 1 radish bunch), cut into rounds
1 large English cucumber, cut into rounds
Freshly ground black pepper
1
.
In a large mixing bowl, combine the olive oil, rice vinegar, and mint and mix well.
2
.
Add the radishes and cucumber and combine until everything is well incorporated. Season with the pepper and serve immediately.
FLAVOR TIP:
For a sweeter radish, swap red radishes for watermelon radishes. This will also add a pop of color since they are green on the outside but pink inside.
Per serving:
Calories: 140; Total fat: 14g; Saturated fat: 2g;
Cholesterol: 0mg; Sodium: 9mg; Potassium: 262mg; Magnesium: 8mg; Carbohydrates: 4g; Sugars: 2g; Fiber: 2g; Protein: 2g; Added sugar: 0g; Vitamin K: 8mcg