Pescatarian Ginger-Lime Radish & Cucumber Salad
Crisp, bright, and loaded with bold flavor, this salad is the kind of dish that disappears fast at any table. Paper-thin radishes and cool cucumber get a quick salt rest to draw out excess moisture, which means the dressing clings beautifully rather than pooling at the bottom of the bowl. That dressing is where things really sing — fresh lime juice, grated ginger, a touch of honey, and a whisper of turmeric come together into something tangy, a little sweet, and deeply aromatic. Coconut aminos add a subtle savory depth without any soy, making this a genuinely clean, plant-forward option that fits a fish-friendly lifestyle without any compromise. Scallion greens and cilantro keep the whole thing feeling fresh and herbaceous, and a handful of torn mint at the end takes it somewhere almost tropical. It works beautifully as a light lunch on its own or as a vibrant side alongside grilled fish or shrimp. The whole thing comes together in minutes, and the payoff is absolutely worth it.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb radishes, trimmed and very thinly sliced
- 1 large english cucumber (about 12 oz), halved lengthwise and thinly sliced
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
- 2 tsp fresh ginger, finely grated
- 1 tbsp extra-virgin olive oil
- 1 tsp honey
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh mint leaves, torn (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the sliced radishes and cucumber in a large mixing bowl. Sprinkle with a pinch of salt, toss to coat, and set aside for 10 minutes until the vegetables release a little moisture.
- 2
While the vegetables rest, whisk together the lime juice, coconut aminos, grated ginger, olive oil, honey, sea salt, and turmeric in a small bowl until the honey is fully dissolved and the dressing is uniform.
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