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Radish, Cucumber and Grapefruit Salad Recipe

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Looking for a light and refreshing way to round out your meal? Tart grapefruit complements crunchy radishes and cucumbers perfectly in this spring salad. It's a quick and healthy addition to your holiday menu. —Connie Boll, Chilton, Wisconsin
TOTAL TIME: Prep: 35 min.
MAKES:10 servings
TOTAL TIME: Prep: 35 min.
MAKES: 10 servings

Ingredients

  • 2 large red grapefruit
  • 1 pound radishes, thinly sliced
  • 1 English cucumber, thinly sliced
  • 4 green onions, thinly sliced
  • 2 tablespoons snipped fresh dill
  • DRESSING:
  • 1/3 cup ruby red grapefruit juice
  • 2 tablespoons honey
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Sunflower kernels, optional

Nutritional Facts

3/4 cup (calculated without sunflower kernels) equals 63 calories, 2 g fat (trace saturated fat), 0 cholesterol, 79 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.

Directions

  1. Cut each grapefruit in half horizontally. With a sharp knife, cut around each section to loosen fruit; place in a large bowl. Add the radishes, cucumber, onions and dill.
  2. In a small bowl, whisk the grapefruit juice, honey, oil, salt and pepper. Pour over grapefruit mixture; toss to coat. Sprinkle with sunflower kernels if desired. Serve with a slotted spoon. Yield: 10 servings.
Originally published as Radish, Cucumber and Grapefruit Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p153

Nutritional Facts

3/4 cup (calculated without sunflower kernels) equals 63 calories, 2 g fat (trace saturated fat), 0 cholesterol, 79 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.

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