Radish, Tomato & Cucumber Salad w/ Lemon-Smoked Salt Dressing
Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy vegetable in salads.
Like any other vegetable, radishes are filled with fiber. And there's nothing quite like fiber for your digestive system. However, what makes radishes so great for digestion is the specific kind of fiber they offer. Radishes are rich in lignin, which is an insoluble fiber Join Chef Ed as we dig a little deeper go over some tasty ways to enjoy them.
1 bunch of radishes, thinly sliced
1 English cucumber, thinly sliced
2 tomatoes, diced
1 small red onion, thinly sliced
1 ripe avocado, diced
Smoked salt, to taste
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic reduction
Prepare the vegetables: Wash the radishes, cucumber, tomatoes, red onion, and avocado thoroughly. Trim off the ends of the radishes and slice them thinly. Slice the cucumber into thin rounds. Dice the tomatoes into bite-sized pieces. Thinly slice the red onion. Cut the avocado in half, remove the pit, and dice the flesh. Place all the prepared vegetables in a large mixing bowl.
Make the lemon-smoked salt dressing: Cut the lemon in half and squeeze the juice into a small bowl. Add smoked salt to taste (start with 1/2 teaspoon and adjust as desired). Whisk the lemon juice and smoked salt together until the salt dissolves. Slowly drizzle in the olive oil while whisking continuously. Finally, stir in the balsamic reduction.
Dress the salad: Pour the lemon-smoked salt dressing over the radishes, cucumber, tomatoes, red onion, and avocado in the mixing bowl. Gently toss the salad to ensure all the vegetables are coated with the dressing. Allow the salad to marinate for 10-15 minutes to let the flavors meld together.
Serve: Once the salad has marinated, transfer it to a serving platter or individual salad plates. If desired, garnish with a sprinkle of additional lemon zest and a drizzle of balsamic reduction. Serve the salad immediately and enjoy!