Recipe: Cucumber and Radish Salad

This fresh, zesty salad is full of produce I love, from refreshing cucumber to the peppery bite of radishes and arugula. It's the perfect side for all your summertime barbecues!

However, what really sets this salad apart is the nuts, seeds, and toasty macadamia nut dressing. While the misguided nutrition experts of the '80s preached a fat-free diet as the way to shed pounds, they had it dead wrong. In fact, now we know that your body requires healthy fats in your diet in order to burn your own fat reserves! The fastest way to ensure you maintain that winter weight is to eat low-fat…

The key word here is “healthy” fats – not all fats are created equal, and once-trendy vegetable and canola oils carry high levels of omega-6 fatty acids. While your body needs some omega-6s, too many can result in chronic inflammation, elevated harmful cholesterol, and an increased risk of coronary disease.

Instead of eating oils heavy in omega-6s, your menu choices should focus on omega-3 fatty acids. They're naturally anti-inflammatory, meaning they can help with everything from brain health to lowering your risk of heart attack. (To find out more and get the hard science, check out this article: What Are Omega-3s and Why Do You Need Them?)

And guess what has plenty of superfood omega-3s? The nuts, seeds, and dressing on this fantastic salad! One more reason to take advantage of your local farmer's market and put together this stunning side. Or add a cup of steamed quinoa and top it with grilled chicken breast to turn it into a main dish that's the star of the show.

Want even more yummy options for your next backyard BBQ? Try adding succulent BBQ Glazed Chicken and juicy Tex-Mex Burgers with Avocado Salsa to this vibrant Cucumber Radish Salad. Then finish off your feast with fruity Blueberry Sorbet.

Cucumber and Radish Salad with Arugula, Nuts, and Seeds

  

July 24, 2016

This salad is light and refreshing with a satisfying crunch. It can easily be made ahead – just store the dressing separately.

  • Prep: 15 mins
  • Yields: Makes 2 main dish servings or 4 sides

Ingredients

4 mini or Persian cucumbers, unpeeled, ends trimmed, cut into ¼-inch-thick slices

4 radishes, sliced

2 cups baby arugula

1/3 cup thinly sliced red onion

2 tbsp coarsely chopped raw walnuts

2 tbsp coarsely chopped raw pecans

1/2 tsp sesame seeds

1/2 tsp chia seeds

2 tbsp Toasted Macadamia Nut Dressing (recipe below)

chopped fresh dill to serve (optional)

Directions

1Combine the cucumbers, radishes, arugula, onion, walnuts, pecans, sesame seeds, and chia seeds in a bowl.

2Add the dressing and toss well to coat.

3Divide between two plates and serve, sprinkled with fresh dill if desired.

This recipe is part of the Backyard BBQ menu, with BBQ Glazed Chicken, Tex-Mex Burgers with Avocado Salsa, Cucumber & Radish Salad, and Blueberry Sorbet. Check out the Backyard BBQ Menu and Guide for links to all the recipes, plus more handy tips and activities for the best backyard BBQ ever!

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

For more healthy, tasty recipes go to jjvirgin.com/recipes.

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Nutrition Facts

Serving Size4
Calories272
Sodium169 mg
Protein6 grams
Total Fat24 grams
Saturated Fat2 grams
Total Carbohydrates11 grams
Dietary Fiber5 grams

Toasted Macadamia Nut Dressing

  

July 24, 2016

Macadamia nuts have a buttery taste and are a rich source of heart-healthy energy. Keep this dressing in a tightly covered container in the refrigerator for up to 3 weeks.

  • Prep: 5 mins
  • Cook: 5 mins
  • Yields: 1/2 cup

Ingredients

1/3 cup macadamia nut oil

1/4 cup raw macadamia nuts

2 tbsp white wine vinegar

1 tsp Dijon mustard

1/8 tsp monk fruit extract

1/2 tsp sea salt

1/8 tsp freshly ground black pepper

Directions

1Heat 1 tablespoon of the oil in a small skillet over medium heat.

2Add the macadamia nuts and cook, stirring occasionally, until lightly toasted, 4 to 5 minutes.

3Transfer to a bowl and let cool.

4Coarsely chop the nuts.

5Combine the remaining oil, the vinegar, mustard, monk fruit extract, salt, and pepper in another bowl.

6Stir in the cooled nuts and any oil that accumulated at the bottom of the bowl.

This recipe is part of the Backyard BBQ menu, with BBQ Glazed Chicken, Tex-Mex Burgers with Avocado Salsa, Cucumber & Radish Salad, and Blueberry Sorbet. Check out the Backyard BBQ Menu and Guide for links to all the recipes, plus more handy tips and activities for the best backyard BBQ ever!

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

For more healthy, tasty recipes go to jjvirgin.com/recipes.

00:00

Nutrition Facts

Serving Size1 tablespoon
Calories230
Sodium320 mg
Protein1 gram
Total Fat25 grams
Saturated Fat3 grams
Total Carbohydrates2 grams
Dietary Fiber1 gram

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Thanks so much for reading this post! If you’re interested in finding out more about how to dial in your diet and health, please check out my online programs. They’re science-based and have already helped thousands of people feel better fast and lose the weight.

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