Last weekend was hot. Like super-hot and with wild winds. And I hate the combo. Not only the blazing Sun gives me headache (Don’t hate me fellow Brits!), but the stormy wind adds on to the misery. So on Saturday while everyone else in the group celebrated a sunny day out in Henley on Thames; I was looking for trees and shades to hide myself in. Very unappreciated, I know!
Sunday was thankfully spent inside booking the flights and rest of the stuff for our upcoming trip to the US. We just wanted to get it all done while it still is exciting, if you know what I mean. Booking things for holidays is the most boring task if left for long.
After the main bookings were done, we realised we were famished. So I put on the pressure cooker to make a simple Khichdi (rice and lentil savoury porridge) and assembled this quick salad alongside.
I am expecting the next weekend to be equally busy with booking since we need to look into the Shows to attend when in Vegas. Yes, I am going to the Vegas baby!!
This salad is simple, refreshing, easy to make, and a celebration of summer-food. The cucumber and radish taste great with the yogurt-garlic dressing. Best part- it gets ready in 10 minutes and makes a wonderful Barbeque item.
What you need?
- 1 cucumber, washed and cut into thin rounds
- 8-10 radishes, washed and thinly sliced
For the Dressing:
- ½ cup plain yogurt
- 1 tbsp olive oil
- 1-2 garlic cloves, minced
- ¼ tsp salt, or to taste
- fresh ground pepper, to taste
How to make?
In a salad bowl, combine sliced radishes and cucumbers; set aside.
In a mixing bowl, whisk together all the ingredients for the dressing; taste for seasoning and adjust accordingly.
Add the dressing to the salad; mix well and place in the fridge for 15 minutes.
Serve. You might want to squeeze in some lemon juice on top.
Some more Salads to go with your BBQs this Summer.
And my favourite- Couscous salad with beans