This salad from Chef Jacob Prusacki is a quick and easy way to get your fruits and vegetables with a little extra kick. It's a great addition to your dinner table and is packed with nutritional benefits. To learn about more radishes, read this month’s featured ingredient from dietitians Dawn Jeffers and Morgan Williston.
Pineapple, Cucumber, and Watermelon Radish Salad
By Chef Jacob Prusacki
1 medium lime, zested
2 tablespoons fresh-squeezed lime juice
½ teaspoon sea salt
¼ teaspoon chili powder
⅛ teaspoon cayenne pepper
1 pineapple, peeled, cored, and cut into 1-inch cubes (about 4 ½ to 5 cups)
2 English cucumbers, cut into ½-inch pieces
6 watermelon radishes, sliced into small sticks
½ red onion, thinly sliced
½ cup fresh cilantro, chopped
In a medium bowl, whisk together the zest, lime juice, salt, chili powder, and cayenne.
Add the pineapple, cucumber, red onion, watermelon radishes, and cilantro. Gently toss to combine.
Cover the bowl and place in refrigerator for 20 to 30 minutes to marinate. Taste and season with more salt as needed