My Jewish grandmother used to make this salad while I was growing up. It's blends fresh ingredients creating a crisp, delightful salad perfect for warm weather. The combination of radish and cucumber give this salad a cooling kick. While she used iceberg lettuce, I replaced this green with organic romaine, and red butter lettuce and use watermelon radish instead of the traditional red radish. For a healthier version substitute Greek yogurt instead of sour cream (I love the sour cream version too). This salad is easy to create and refreshing crowd pleaser especially for the spring and summer season. - Priya Hutner, The Seasoned Sage —Priya Hutner
red butter lettuce or green leaf lettuce
cucumber, peeled and diced
red onion, sliced thin
cherry tomatoes, halved
organic cottage cheese
Greek yogurt or sour cream
fresh ground pepper
In This Recipe
Wash and dry lettuce and place in a large bowl.
Prep salad vegetables
Thinly slice radishes and red onion.
Peel and dice cucumbers.
Add veggies to bowl with greens
Place cottage cheese and Greek yogurt (or use sour cream-which is totally tasty) in a small bowl, add salt and pepper and mix well. Toss with greens.
Cut cherry tomatoes in half and add on top of salad and serve.