Recession Bursting Radish Salad
by Angela Olsen
My Ecuadorian “sister” Soledad always shares the most alluring food with me!
The salad may be used to top a bed of lettuce, or she serves it over rice. I love it so much; I make a boatload and eat a large portion on its own because the calorie count is negligible. (1 cup of sliced radishes contains 19 calories, 0.1g fat and 1.9g fiber!)
Ingredients:
Two bags of radishes
One red onion
A bunch of cilantro roughly chopped
2 or three limes
¼ cup of extra virgin olive oil
Sea salt to taste
Granulated garlic
Thoroughly wash and trim roots and stems off the radishes. Peel the onion. Use a mandolin on the thinnest setting to shave paper-thin slices of onion and radish. The thinner the better, it makes the salad more elegant and delicate. In a large bowl, fold the radish and red onion together gently, trying not to break the slices. Pour the olive oil and juice of the lime, whose citric acid acts as vinegar to this delicious “dressing.” Sprinkle the sea salt, and granulated garlic over the mixture, and roughly chopped cilantro.
Fold it one more time, cover, and allow to marinate until the radishes are permeated with the flavors. You may adjust flavors to your personal taste.
Mine is served with a sliced avocado, which I sprinkled a touch of extra virgin olive oil and my favorite-Goya Salad and Vegetable Seasoning! Enjoy!!
Posted on August 18th, 2010 | category: Recipe
