Kitchener Naturopath shares recipe for radish/cucumber salad

Summer Radish Salad

(thanks to


2 cups sliced radishes

½ tsp salt

1 cup sliced red onion

1 cup seeded and sliced cucumber

½ cup extra virgin olive oil

2 tablespoons white wine vinegar

½ tsp white sugar

1 clove garlic, minced

1 tsp chopped fresh dill


  1.  Toss radishes with salt; let stand for about 10 min.  Drain any liquid and transfer radishes to a large bowl.  Add red onion and cucumber slices.
  2. Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine.  Cover and refrigerate for at least 1 hour before serving.
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