Need a quick, cooling salad that's easy to throw together?

This Shaved Cucumber & Radish Salad with Garlic Lime Tahini Dressing is simple, fresh, and great for hot days when cooking feels like too much.

  • Cucumber and radish bring crunch and hydration
  • Basil adds a herby layer without being overpowering
  • Garlic and lime cut through the creaminess of tahini for a balanced dressing

It's made with whole-food ingredients and comes together in minutes—no cooking required. The healthy fats from tahini help keep you full longer, while the raw veggies support digestion and hydration.

Great on its own, next to grilled protein, or packed up for lunch.

Try it out today!

Ingredients

For the Garlic Lime Tahini:

  • ½ cup tahini
  • 2 cloves garlic, peeled and finely minced with a Microplane
  • 1 teaspoon lime zest
  • 2 ½ tablespoons lime juice
  • 1 ½ tablespoons maple syrup
  • 1 teaspoon vegan Worcestershire sauce
  • sea salt and ground black pepper, to taste
  • ⅓ cup cold water
For the Salad:
  • 2 bunches radishes, stems removed (about 2 cups)
  • 4 Persian cucumbers
  • ½ cup fresh basil leaves (I used a mix of Genovese, red opal & Thai)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • sea salt and ground black pepper, to taste
  • 2-3 tablespoons shelled and salted pistachios, chopped
  • chili crisp, optional

Directions

  1. Make the garlic lime tahini. In a small food processor, or using a stick blender in a jar, combine the tahini, garlic, lime zest, lime juice, maple syrup, Worcestershire, salt, and pepper. Pulse until combined. Then, with the motor on low, drizzle the water in through the feed tube. Stop the food processor to scrape down the sides and pulse it a couple more times. The resulting texture should be a thick, somewhat whipped-like texture, but still fluid enough to pour from a spoon. Once you have it right and seasoned to your liking, set aside in the fridge.
  2. Using a mandoline, slice the radishes and cucumbers nice and thin. Toss them into a bowl. Finely slice the basil and add that to the bowl as well. Toss the veg and basil with the olive oil, lime juice, salt, and pepper.
  3. Swoop the garlic lime tahini all over your serving platter. Then, spoon all of the lightly dressed cucumbers and radishes on top. Sprinkle the pistachios and spoon a bit of chili crisp on top if you like. Serve immediately.

Recipe from The First Mess.

If you're looking for more support with your nutrition, contact one of our Naturopathic Doctor's or Holistic Nutritionist's for more information.