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Radish, Cucumber and Grapefruit Salad Recipe

Radish, Cucumber and Grapefruit Salad Recipe

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. YIELD:10 servings


  • 2 large red grapefruit
  • 1 pound radishes, thinly sliced
  • 1 English cucumber, thinly sliced
  • 4 green onions, thinly sliced
  • 2 tablespoons snipped fresh dill
  • 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


  • 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.

Nutritional Facts

3/4 cup (calculated without sunflower kernels): 63 calories, 2g fat (0g saturated fat), 0mg cholesterol, 79mg sodium, 12g carbohydrate (10g sugars, 2g fiber), 1g protein Diabetic Exchanges: 1 vegetable, 0 fruit.

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