Cucumber & Radish Salad w/ Ginger-Lime Dressing

This is a play off of the fennel salad I made a few weeks ago. I haven't really used radish until recently, but now that I've started I can't seem to stop! It's crisp and fresh, and just bitter enough to wake your taste buds up. I've paired it here with a sweet & sour dressing to cut the bitterness just a bit.

Note: Radish can be very bitter; I like to buy ones that have been packaged rather than those still attached to the root because they have a milder flavor.

Cucumber & Radish Salad w/ Ginger-Lime Dressing

Ingredients:

12 radishes, cleaned
2 cucumbers, washed
2 scallions, chopped
zest of 1 lime
juice of 2 limes
1 Tbsp + 1 tsp fresh grated ginger
1 tsp honey
1 tsp vegetable oil
1/4 tsp salt
1/8 tsp pepper
1/4 cup walnuts, toasted (optional)

Directions:

1. Slice radishes and cucumbers thinly (I use my mandolin). Place in bowl with the scallions.
2. Blend remaining ingredients and pour over vegetables.
3. Sprinkle toasted walnuts over salad just before serving.

Tip: Jazz up your cucumber by sticking the tines of a fork in a few centimeters, and then dragging the fork down the length of the cucumber. When you cut slices, you'll get pretty little flowers!

The cost:
radishes: 1.29
cucumber (on sale .77 each): 1.54
scallions: .20
limes: .34
ginger: .15
nuts: .45

Grand total: $3.97; serves 4-6