Bit 'O Crunch Salad

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Experience the exhilarating crunch of cucumber, radish, and onion, harmonising with the creamy richness of avocado for a mouthwatering sensation. Add a touch of heat from dried chilli to awaken the Trigeminal nerve, and you've got a stellar combination. Infused with an umami-rich dressing, and the flavours will cascade in.

Bit 'O Crunch Salad

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Calories

340

Author

EAT NOURISH magazine

This delightful recipe hails directly from the Summer edition of EAT NOURISH magazine, and it's a gem. A true gem, especially for those dealing with dulled taste buds from chemo.

Experience the exhilarating crunch of cucumber, radish, and onion, harmonising with the creamy richness of avocado for a mouthwatering sensation. Add a touch of heat from dried chilli to awaken the Trigeminal nerve, and you've got a stellar combination. Infused with an umami-rich dressing, and the flavours will cascade in.

Ingredients

4 Lebanese cucumbers, thinly sliced
½ small red onion, thinly sliced
4 radishes, sliced
1 small ripe avocado, diced
Fresh dill, chopped to serve
Shelled pistachio nuts or smoked almonds, roughly chopped
Nigella seeds or sesame seeds, to serve

Ginger, Lime & Miso Vinaigrette

½ cup extra-virgin olive oil
¼ cup malt vinegar
2 tbsp red miso paste
1 tbsp seeded mustard*
1 tbsp fresh ginger, peeled & finely grated
Juice & zest of 1 lime
½ tsp dried chilli flakes, adjust to taste
2 tbsp maple syrup, adjust to taste
Salt & black pepper, to taste

Directions

Add all the salad ingredients to a large bowl.

Vinaigrette

In a bowl, combine the red miso paste, seeded mustard, fresh ginger, lime zest, and dried chilli flakes. Whisk together until well combined.
Gradually whisk in the extra-virgin olive oil and malt vinegar, ensuring a smooth and well-emulsified mixture.
Add lime juice and maple syrup to the mixture. Taste and adjust the sweetness and acidity to your liking. Season with salt and black pepper for the perfect balance. Whisk the dressing one final time to make sure all ingredients are well incorporated. If time allows, refrigerate the dressing for about 30 minutes to let the flavors meld.
Drizzle the Ginger-Lime Miso Vinaigrette over your salad just before serving. Toss the salad to ensure an even coating.

Recipe Note

For difficulty chewing & swallowing: Finely grate the cucumber, onion and radish. Leave out the nigella seeds, and nuts.

Leave out the maple syrup if you are struggling with food tasting too sweet.

*Use Hot English mustard if your taste buds have left the building and you need more heat (Trigeminal nerve stimulation) in the mouth for some excitement.

Adjust the quantities of the dressing ingredients to suit.

About the nutritional values: These values still approximate and can vary based on specific brands and quantities used. Adjustments can be made based on individual dietary needs or preferences. Enjoy your nutritious and delicious salad!