| 9 | 15 | 92 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 2 cup | Radish (sliced thin!) |
| 2 cup | Cucumber (sliced thin!) |
| 5 sprig | Parsley, fresh |
| 2 sprig(s) | Dill, fresh |
| 1 clove(s) | Garlic (minced) |
| 1 tbsp | Lemon juice (can add an additional tbsp) |
| 1 dash | Black pepper (or to taste) |
| 1 pinch | Sea Salt (or to taste) |
| 2 tbsp | Extra virgin olive oil |
Wash all the herbs and vegetables.
Slice all the radish heads and slice cucumbers to 1/8 thick.
Chop all the fresh herbs and garlic.
Next, add the radish and cucumbers.
Add lemon juice, garlic, pepper, sea salt, and olive oil and mix well.
Let sit for 30 minutes.
For cool weather seasons, let the dish sit on the counter so it is room temperature which makes it easier to digest.
For hot weather seasons, place the dish in the refrigerator for a cooling meal.
This recipe was modified for by Paula Yolles a Digestive Wellness Expert & Founder of FoodTastic Digestive Health
| Vegetables | 2.3 |
