Spring

Cucumber and Radish Salad with Harissa Yogurt

June 16, 2016
Photo by Kaitlin Bray
Author Notes

Developed by Poppy's Catering's executive chef, Sharone Yaron. —Poppy's Catering

  • Serves 2
Ingredients
  • 1/2 cup plain whole milk yogurt
  • 1 teaspoon harissa
  • Maldon sea salt, to taste
  • 2 Persian cucumbers, cut in a large dice
  • 4 radishes, quartered
  • 1/4 cup parsley leaves
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon toasted nigella seeds
In This Recipe
Directions
  1. For harissa yogurt, mix yogurt and harissa until well combined. Season to taste with Maldon sea salt. Set aside.
  2. In a mixing bowl, toss cucumbers, radishes, and parsley with olive oil. Season with salt and pepper to taste.
  3. To serve, dollop yogurt at bottom of bowl and use a spoon to spread it up the sides. Place cucumber-radish mix on top of yogurt. Garnish with sprinkle of sesame seeds and nigella seeds.

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