Roasted Radish Cucumber Salad with Maple Roasted Almonds

Course: Salad

Cuisine: Asian American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings as a side dish

Calories: 251kcal

Author: Marvellina

This salad is a perfect example of how a little twist, such as roasting radishes, can make a significant difference. Trust me, once you try roasted radish, you might never go back to eating them raw.

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US Customary - Metric

Ingredients

For the salad:

300 g English cucumber
224 g Radish
1 cup cilantro leaves
1 clove garlic grated
1 Tbsp lime juice
2 Tbsp Oil
Flaky sea salt & black pepper To taste.

For the maple roasted almonds:

90 g roasted unsalted almonds
1 ½ Tbsp maple syrup
½ tsp flaky sea salt adjust to your taste.
1 ½ tsp lime juice
1 ½ tsp Oil
Freshly ground black pepper adjust to your taste

Instructions

Make the Maple Roasted Almonds

Place the almonds, maple syrup, salt, lime juice, and olive oil in a sauté pan.
Cook over medium heat, stirring often, until the mixture is sticky and coats the almonds, about 8 minutes.
Transfer to a parchment-lined baking pan, spread them out, and let them cool completely. Break apart any clusters and roughly chop into smaller chunks.

Roast the Radishes

Preheat oven to 425 F (220 C) for conventional oven. Please lower the temperature by 20 F (15 C) for convection oven. Wash, trim, and halve the radishes. Pat them dry, then toss with 1 Tbsp olive oil. Roast for 30–35 minutes, or until golden brown and slightly charred in spots. Let them cool slightly.

Prepare the Cucumbers

Trim and halve the cucumbers lengthwise. Use a spoon to scrape out the seeds, then cut into ½-inch pieces.

Assemble the Salad

In a large bowl, combine roasted radish, cucumber, chopped cilantro leaves, grated garlic, lime juice, and olive oil. Season with flaky salt and black pepper to taste.
Top with maple roasted almonds and toss gently. Serve immediately.

Nutrition