A crunchy, colourful salad that’s as vibrant as it is refreshing — perfect as a light lunch, side dish, or energizing study snack.
Ingredients (2–3 servings):
- 1 bunch rainbow radishes (thinly sliced)
- 1 small cucumber (sliced or ribboned)
- 1 carrot (grated or shaved into ribbons)
- ½ red onion (thinly sliced)
- A handful of fresh herbs (like parsley, mint or dill)
- Optional: crumbled feta or plant-based alternative
- Optional: a few toasted sunflower or pumpkin seeds for crunch
Dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp honey or maple syrup
- Salt & pepper to taste
- Optional: a touch of Dijon mustard for extra zing
Instructions:
- Prep the veggies
Wash and thinly slice the radishes, cucumber and red onion. Grate or ribbon the carrot. Chop the herbs. - Make the dressing
In a small bowl or jar, whisk together olive oil, vinegar/lemon, honey, mustard, salt and pepper. - Combine & toss
Add all the veggies and herbs into a bowl. Drizzle with the dressing and toss gently. - Finish it off
Top with crumbled feta (optional) and seeds. Serve immediately, or chill for 10 minutes to let the flavours soak in.
