Why You’ll Love This Recipe

Quick to prepare and ideal for busy schedules
Refreshing and hydrating, perfect for spring or summer
Loaded with vitamins, fiber, and antioxidants
Customizable with a variety of herbs and cheeses
Beautifully colorful and great for entertaining

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 English cucumber, very thinly sliced
3 celery stalks, very thinly sliced, plus celery leaves for garnish
4 medium radishes, very thinly sliced
1 teaspoon grated lemon zest
¼ cup freshly grated Parmesan cheese
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
½ teaspoon flaky sea salt
¼ teaspoon ground black pepper

Directions

Place the sliced cucumber, celery, and radishes in a large mixing bowl.
In a small bowl, whisk together the lemon zest, olive oil, lemon juice, salt, and pepper until well combined.
Drizzle the dressing over the vegetables and toss gently to coat.
Sprinkle Parmesan cheese over the salad and toss lightly.
Garnish with celery leaves before serving.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Total Time: 15 minutes

Variations

Add protein: Include chickpeas, grilled chicken, or tofu to make it a more filling meal.
Go dairy-free: Omit the cheese or use a vegan alternative.
Boost the flavor: Add chopped fresh herbs like dill, parsley, or mint.
Add crunch: Sprinkle toasted nuts or seeds such as almonds or sunflower seeds.
Try different cheeses: Swap Parmesan for feta, blue cheese, or goat cheese for a new twist.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 2 days. Keep dressing separate until serving if making ahead.
Reheating: This salad is meant to be eaten cold and is not suitable for reheating.

FAQs

Can I prepare this salad in advance?

Yes, you can slice the vegetables and prepare the dressing ahead of time. Combine them just before serving to keep the salad crisp.

What cheese can I use instead of Parmesan?

Feta, goat cheese, or shaved Pecorino Romano are excellent alternatives that pair well with the crisp vegetables.

Is this salad vegan?

It’s not vegan due to the Parmesan, but simply omitting the cheese or using a vegan substitute makes it suitable for a vegan diet.

Can I add other vegetables?

Absolutely. Bell peppers, cherry tomatoes, or shredded carrots all work well in this salad.

How do I make the salad more filling?

Add protein sources like cooked beans, lentils, grilled chicken, or boiled eggs.

What kind of cucumber is best?

English cucumbers are preferred for their thin skin and minimal seeds, but any fresh cucumber can be used.

Can I use vinegar instead of lemon juice?

Yes, white wine vinegar or apple cider vinegar can be used for a slightly different tang.

How do I prevent the salad from getting soggy?

Dress the salad just before serving and store the dressing separately if making ahead.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Just verify labels on store-bought items like cheese.

Can I use herbs in the dressing?

Yes, chopped fresh herbs like parsley, dill, or basil add a nice touch of flavor and aroma.

Conclusion

This Radish, Celery, and Cucumber Salad is a light and refreshing addition to any meal. With its crisp textures and zesty lemon dressing, it’s a simple yet flavorful way to enjoy fresh produce. Whether as a side or a light lunch, it’s a versatile recipe you’ll return to again and again.

Radish, Celery and Cucumber Salad

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The Radish, Celery, and Cucumber Salad is a light and refreshing salad featuring thinly sliced crisp vegetables tossed in a zesty lemon vinaigrette and finished with Parmesan for a flavorful, vibrant dish perfect for any warm-weather meal.

Author: Laura
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 6 servings
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

In a large bowl, combine the sliced cucumber, celery, and radishes.
In a small bowl, whisk together the lemon zest, olive oil, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the vegetables and toss gently to coat evenly.
Sprinkle the grated Parmesan over the salad and toss lightly again.
Garnish with celery leaves and serve immediately.

Notes

For best texture, combine vegetables and dressing just before serving.
Try substituting Parmesan with feta or goat cheese for a new flavor profile.
Fresh lemon juice is preferred for optimal taste.
Add protein like grilled chicken or chickpeas to make it a full meal.

Nutrition

Serving Size: 1 serving
Calories: 110
Sugar: 2g
Sodium: 240mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 3g
Cholesterol: 5mg