Cooling Cucumber-Radish Salad

School may have started in most parts of the country, but the weather is still screaming summer down here in Texas. During the tail end of the hot weather, I resist heating up my kitchen as much as possible. Thus, I turn to refreshing, cold salad creations to meet some of my vegetable needs. 

Ingredients:

2 c radishes, thinly sliced

2 c cucumbers, thinly sliced 

1/2 c green onions, thinly sliced

2 cloves garlic, minced

1/3 c extra virgin olive oil

2 T apple cider vinegar (see my favorite brand below)

1 t sea salt, divided

1/4 t black pepper (omit for AIP)

1/2 t Italian seasoning

1/2 t raw honey

Directions:  Sprinkle 1/2 t sea salt on radish slices and set on paper towels for 10 minutes to absorb excess water. Whisk olive oil with vinegar, honey, pepper and Italian seasoning and set aside. Combine all vegetables in a large bowl and add dressing. Toss gently to combine. Serve immediately or chill one hour in refrigerator. Feel free to experiment with other spices in place of Italian seasoning such as dill, curry powder, etc. Enjoy!