Summer Salad Days

Radish and Cucumber Salad

Finely dice 4-5 radishes, deseed and finely dice ½ telegraph cucumber, add 2T each chopped mint and parsley, add salt and pepper to taste. Cover and refrigerate for 30 minutes before serving or add 2T aioli and use as a filling in wraps or rolls.

Red Onion, Red Capsicum and Pear Slaw

The secret to a great slaw is to finely slice the vegetables.
Serves 2-3

2 pears, quartered and cored
2 T lemon juice
1 red onion, finely sliced or ¼ cup finely sliced red cabbage
1 stalk celery, thinly sliced on the diagonal
½ red capsicum cut into thin strips
1-2 T olive or avocado oil
1 T chopped chives

Slice pears into thin strips. Place in a bowl.
Add lemon juice, toss gently to cover all sides of pears.
Combine pears, red onion, celery, capsicum and oil in a bowl.
Toss gently.
Place on a serving platter, sprinkle with the chopped chives and serve.

Or stick to the tried and true

• Slice tomatoes, red onions and cucumber. Add basil leaves and your favourite vinaigrette.
• Throw some mung bean sprouts into a bowl with red and yellow tomatoes (sliced in wedges or in half), red and yellow capsicums (deseeded and sliced), vinaigrette and basil.

Recipes courtesy www.vegetables.co.nz