By JJ Virgin

Cucumber and Radish Salad with Arugula, Nuts, and Seeds


July 25, 2016

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

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

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


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)


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.

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Nutrition Facts

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