While temps haven’t been quite as warm here in NYC as they seem to be for our family and friends back in KY, we have still been looking for ways to cook “cooler” sides for our meals as we inch toward summer. Last night, we tried a recipe for a Radish Cucumber Salad. It was so refreshing and something different to mix up our veggie sides.

THE QUARANTINE FIFTEEN

LOL. We haven’t actually gained 15 lbs during this time but I think a lot of people are probably feeling this urge to be a little healthier after so long in “quarantine" with snacks abound and no one to slap your wrist when you reach for more chips or cookies. We are definitely feeling it and have taken it upon ourselves to try to add more veggies, drink more water, exercise and watch portion size recently.

EAT YOUR VEGGIES

This recipe is simple and super quick with the help of a mandolin slicer. Here’s an affordable mandolin slicer very similar to ours from Walmart. It’s great for cutting all sorts of things. I love it for slicing cucumbers, zucchini and so much more.

One serving of this Radish Cucumber Salad is only 60 calories even with the dressing. Check out my notes below:

Notes

• This recipe makes 4 servings. I poured the dressing over all of it but wish I hadn’t because I think the leftovers would have been good had I only drizzled dressing on the servings we actually ate.

• On the topic of dressing, less is more in my opinion so again I would just drizzle a little and go from there, you can always add more. Darrell is not a big fan of dressing or sauces so he definitely agrees. (Normally, I want ALL the sauce or dressing!!)

• We peeled the cucumber just out of preference.

• If you’ve not tried raw radish, this is a great way to give it a try. The dressing I think helped balance it out!

You can find this recipe from Diethood by clicking here.

Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.