Salads - Anna Rissato

Creamy Cucumber Radish Salad

Anna — Fri, 16 Jun 2023 12:38:14 +0000

Anna Rissato
Creamy Cucumber Radish Salad

This creamy and healthy cucumber radish salad is the perfect spring or summer side dish! This salad is made with crispy cucumbers and crunchy radishes, garnished with fresh herbs and homemade yogurt dressing. Serve with baked fish, chicken, or beef and mashed potatoes.

This is my family’s classic summer salad, which is usually made with sour cream. However, I’ve decided to change my family’s recipe, and I swapped the sour cream for yogurt dressing to make it healthier.

INGREDIENTS FOR THIS CREAMY SUMMER SALAD

This cucumber radish salad is easy and quick to make. There are only five ingredients in the salad and five in the dressing!

Cucumber: I prefer English cucumbers because the seeds are smaller and the skin is thin, so I don’t have to peel the cucumbers.
Radish: Crunchy and peppery radishes are a delicious addition to this salad. Radishes are rich in antioxidants and minerals like calcium and potassium.
Herbs: I am using green onion and parsley, but you can swap for dill and red onion.
Dressing: This salad dressing is healthy, creamy, and easy to make!

HOW TO MAKE CUCUMBER RADISH SALAD

This salad has three easy steps to follow:

First, make the salad dressing, which I’ll talk more about in a second.
Then prepare the salad ingredients: slice the cucumbers, radishes, and chop the herbs.
The last step is to mix everything together and serve!

HOW TO MAKE THE YOGURT DRESSING FOR THIS CUCUMBER RADISH SALAD

The yogurt dressing for this cucumber radish salad is really easy to make. Just mix all the ingredients in a bowl, and you have your salad dressing!

HOW TO PREVENT CUCUMBER SALAD FROM BECOMING SOGGY

Many times when yogurt is used in place of sour cream, as we do in this cucumber radish salad, you end up with a soggy salad. At first, the cucumber salad is nice and creamy, but as it settles, it becomes watery.

The good news is that there is an easy fix for this. With just two simple things, you can prevent this from happening, but it requires a bit of preparation ahead of time. With that said, if you don’t mind a bit of watery salad, feel free to skip these steps.

Use the Greek-style yogurt or drain the juices from the plain yogurt. If using plain yogurt, place cheesecloth in a strainer, then add the yogurt and let it drain into a bowl. The longer it sits, the less watery it will be. After a few hours, you will notice that its consistency and texture will be thick and creamy. I usually do this a few hours before making the salad, but you can let it drain overnight in the fridge.

Drain the juices from the cucumber. Place the cucumbers in a colander, sprinkle with a teaspoon of salt, and let the juices drain for about 15-20 minutes. When you’re ready to assemble your cucumber and radish salad, you don’t need to rinse the cucumber. However, I recommend omitting the salt in salad and dressing, you always can add it at the end of preparation if needed.

TIPS FOR THIS HEALTHY SALAD RECIPE

Slice the cucumber as thinly as possible with a knife. I like to slice the cucumber with a knife instead of using a food processor because I prefer cucumbers to be a little bit thicker and crunchy rather than very thin.
Want to change things up? Try making this summer salad with Tzatziki Sauce, Healthy Greek Yogurt Salad Dressing, or Yogurt Tahini Dressing instead of the dressing I used in this recipe, as they are a very healthy option too.

IS THIS CUCUMBER RADISH SALAD HEALTHY

Absolutely, especially with my version made with Greek yogurt sauce. Why? Because by swapping a high-calorie/fatty ingredient like sour cream for yogurt, I managed to make this cucumber salad lower in fat and calories, which makes it much healthier.

CAN I MAKE THE CUCUMBER SALAD IN ADVANCE

Yes, you can. If you follow my tips on getting rid of extra juices, you can make this cucumber salad 3-4 hours before serving. Be sure to cover it with plastic wrap and keep it in the fridge. The time spent in the fridge will allow the flavors to blend and result in a creamier, more delicious cucumber radish salad.

WHAT TO SERVE WITH CUCUMBER RADISH SALAD

You can serve this salad on its own for a refreshing summer snack, but this cucumber radish salad goes well with almost anything. Here are a few delicious options:

Roasted Chicken
Baked Fish
Carne Asada
Roasted Beef
Roasted Pork

Cucumber Radish Salad

Course Salad, Side Dish

Cuisine Polish, Russian

Keyword Creamy Cucumber Salad, Cucumber Salad Recipe, Cucumber Salad With Yogurt Drssing, Summer Salad

Prep Time 15

Total Time 15

Servings Servings

Calories 94kcal

Author Anna

Equipment

Cutting Board
Chef Knife
Small Bowl
Larg Bowl
Colander (opcional)

Ingredients

Yogurt Salad Dressing:

1 cup (200g/7oz) natural Greek yogurt
1 garlic clove minced
1 ½ tbsp lemon juice freshly squeezed
½ tsp of salt
¼ tsp black pepper

Salad:

5 medium cucumbers peeled or unpeeled and sliced
2-3 small radishes thinly sliced
4 stalks of green onion or 1/2 red onion, thinly sliced
1 cup of fresh parsley chopped or other herbs to your liking (optional)
½ tsp of salt

Instructions

Dressing:

In a small bowl, whisk together 1 cup (200g/7oz) natural Greek yogurt, 1 garlic clove, 1 ½ tbsp lemon juice, ½ tsp of salt, and ¼ tsp black pepper. Set aside.

Salad:

Slice 5 medium cucumbers, and 2-3 small radishes, then chop 4 stalks of green onion and parsley.
(If you prefer, to get rid of some of the juices in the cucumbers, place the sliced cucumbers in a colander (use a bowl to drain the juices) and sprinkle them with 1 teaspoon of salt. Let them rest on the counter for 15 minutes.)
When ready to assemble, remove the cucumbers (no need to rinse) from the colander and place them in a large salad bowl along with the sliced radishes and chopped green onion. Drizzle with the sauce and mix everything together.
Toss in 1 cup of fresh parsley. Taste for seasoning and add more salt if necessary.
Serve and enjoy.

Nutrition

The post Creamy Cucumber Radish Salad appeared first on Anna Rissato.

Quinoa Salad With Cherry Tomatoes

Anna — Tue, 25 Apr 2023 18:51:41 +0000

Anna Rissato
Quinoa Salad With Cherry Tomatoes

This quinoa salad recipe is made with fresh and roasted cherry tomatoes, feta cheese, chickpeas, and lots of tasty herbs. This Mediterranean quinoa salad recipe is all about tomatoes. I slowly roast one-half of the tomatoes and add the other half of them fresh to the salad.

This quinoa salad is perfect for a summer picnic or a quick lunch. Nonetheless, you can serve this Mediterranean Salad as a main course or as a healthy side dish with the meat of your preference or fish.

INGREDIENTS FOR QUINOA SALAD RECIPE

I’ve already mentioned some ingredients for this quinoa salad, but here I will talk about the components that make this salad one of my favorites.

Cherry Tomatoes: Combining roasted and fresh tomatoes creates exceptional texture and flavor to this quinoa salad. This step is optional as it adds extra time to roast the tomatoes, but I guarantee it will be worth the effort!
Cooked Quinoa: Quinoa is a great grain rich in protein and fiber, with multiple benefits for those following a healthy diet. In addition, it is a recommended grain for people with celiac disease, as it does not contain gluten.
Cooked Chickpeas: Chickpeas are also known as garbanzo beans. These legumes are affordable, versatile, and highly nutritious. Their nutty taste and grainy texture pair well with this quinoa salad.
Smoked Paprika: This spice brings out the sweetness of the tomatoes.
Olives: You can use any type of olives you have on hand – green, black, or Kalamata.
Fresh Herbs: We all love the combination of tomato, parsley and basil. However, the addition of fresh thyme takes this quinoa salad recipe to another level.
Cheese: I love the creamy and salty bite of feta cheese, but you could use another type of white cheese of your preference. However, if you are vegan, omit the cheese or add tofu.
Homemade Salad Dressing: Because quinoa is soft and delicate, it absorbs thin dressing better than creamy one. And that’s why I like to drizzle it with my homemade lime Dijon mustard dressing. This dressing is sensational and is a perfect match for this salad.

HOW TO MAKE MEDITERRANEAN QUINOA SALAD

First, you need to roast the tomatoes and cook the quinoa! See my recipe on how to cook quinoa. Then make the garlic and lime salad dressing. In a small mason jar or small bowl, combine olive oil, lime juice, garlic, Dijon mustard, salt and black pepper. Mix vigorously for 30 seconds to emulsify.

When the quinoa is cooked and still hot, place it in a large bowl and drizzle with half of the lime dressing. Mix to coat the quinoa well with the dressing.

Then add the chickpeas, olives, tomatoes, red onion and cucumber to the bowl. Drizzle with the remaining lime dressing and mix everything to combine.

Finish with feta cheese and greens! Add the crumbled feta cheese, parsley and basil or baby arugula. Mix again gently, taste for seasoning and add more if necessary. Serve and enjoy!

TIPS FOR THIS MEDITERRANEAN TASTY SALAD

First, roast the tomato. Roasted cherry tomatoes are easy to make, but it takes a while for them to wilt in the oven and then chill. That’s why I suggest making them first, so they’ll have time to sit at room temperature until you’re ready to assemble the salad.
Pour the salad dressing over the quinoa while it’s still hot. Doing this will ensure that the quinoa absorbs more flavor. The tiny grains act like a sponge to soak up that tasty lemon and garlic salad dressing!
I like to soak the red onion in water before chopping. This reduces the taste of the raw onion. So, add the onion pieces to a small bowl of water before you start chopping the other vegetables.

HOW TO STORE THE QUINOA SALAD

Quinoa Salad can be stored in an airtight container for up to 2 days in the refrigerator.

WHAT DISHES GO WELL WITH QUINOA SALAD

As this quinoa salad recipe is high in protein, carbohydrates and fat, I often enjoy it as a complete meal for lunch. However, for those days when I need more protein, I serve this Mediterranean quinoa salad as a side dish for some of my favorite meat or fish dishes, like Carne Asada or Honey Orange Glazed Salmon.

MEDITERRANEAN SALAD VARIATIONS

With a few ingredient swaps, you can easily change the flavors of this quinoa salad to your liking!

Olives: Use pitted black, green, or Kalamata olives. But if you don’t like olives, leave them out or add some capers or Gerkins!
Herbs: You can use other flavorings of your liking, like mint or cilantro, instead of basil and parsley.
Leafy greens: You can add arugula, spinach or kale.
Tomatoes: You can use sun-dried tomatoes instead of cherry tomatoes.
Add roasted peppers: Chop roasted peppers and add to salad along with remaining vegetables.
Nuts and Seeds: There are so many ways to add a little bit of crunch to this salad! Pumpkin seeds and sunflower seeds are great, or you can add almost any type of roasted nuts. Almonds, hazelnuts and pine nuts pair especially well with this salad.

Quinoa Salad With Cherry Tomatoes

Course Lunch, Salad, Side Dish

Cuisine Mediterranean

Keyword Best Quinoa Salad, Mediterranean Quinoa Salad, Quinoa Salad, Quinoa Salad with Cherry Tomato

Prep Time 30

Cook Time 1

Total Time 1 30

Servings Portions

Calories 302kcal

Author Anna

Equipment

Chopping board
Knife
Bowl
Mason Jar
Salad Spoons
Baking Sheet

Ingredients

FOR THE SALAD DRESSING:

¼ cup olive oil
3 tbsps lime juice freshly squeezed, or lemon
1 clove garlic minced
½ tsp Dijon mustard
½ tsp sea salt
¼ tsp black pepper

FOR THE SALAD:

3 cups cooked quinoa*
2 cups cherry tomatoes half raw and half roasted* (roasting is optional)
1 cup cooked chickpeas drained and rinsed
1 medium cucumber diced
½ red onion chopped
¾ cup olives
¼ tsp smoked paprika
salt and black pepper to taste
½ cup feta cheese (optional)
6 sprigs fresh thyme leaves (optional)
½ cup fresh basil or baby arugula
¼ cup fresh parsley

Instructions

ROASTING THE TOMATOES (optional):

Preheat the oven to 300℉/150°C.
Cut 1 cup cherry tomatoes in half, drizzle with olive oil and sprinkle with salt and black pepper and place cut side down on a baking sheet.
Roast for 60 to 90 minutes or until wilted and golden around the edges (time will depend on the size and juiciness of the tomatoes). Remove from the oven and set aside.

SALAD DRESSING:

In a small mason jar or small bowl, combine ¼ cup olive oil, 3 tbsps lime juice, 1 clove garlic, ½ tsp Dijon mustard, ½ tsp sea salt and ¼ tsp black pepper. Mix vigorously for 30 seconds to emulsify.

ASSEMBLING THE SALAD:

In a large bowl, place the cooked 3 cups cooked quinoa* and drizzle with half of the lemon salad dressing. Mix.
Add the 2 cups cherry tomatoes (roasted and fresh, if using), 1 medium cucumber, ½ red onion, 1 cup cooked chickpeas and ½ red onion. Mix with the remaining salad dressing.
Season with ¼ tsp smoked paprika, salt and black pepper. Mix it up.
Add the crumbled ½ cup feta cheese, 6 sprigs fresh thyme, ¼ cup fresh parsley and ½ cup fresh basil (or arugula). Mix gently, taste for seasoning and add more if necessary.
Serve and enjoy!

Notes

*1 cup dry quinoa makes 3 cups cooked quinoa

Nutrition

The post Quinoa Salad With Cherry Tomatoes appeared first on Anna Rissato.