I found my inspiration for this recipe in the “cucumber, radishes and red onion salad” from the book “Persiana” by Sabrina Ghayour. But I made some major alterations. I added a lot of gorgeous nasturtium flower leaves to the salad, mainly because of their beautiful colors, but also since they have a slight peppery taste, almost like watercress. I also added some green leaves from the nasturtium, to enhance even more that peppery taste. I omitted the orange blossom water as I didn’t like it in this salad, it was too predominant.
With this salad, my no-sugar intentions went down the drain. I first made a dressing without the honey and triple sec, and tasted it with a bit of the salad. It was just not that good. So I had to add some sugars to this salad. I know I didn’t add that much since this salad is ment for 4, but anyhow, it feels like a bit of a failure. It is really, really hard to cut out sugar completely without losing taste. But I will keep paying attention to my sugar intake and make savvy swaps as much as possible.
These past few days have been tough, I’m feeling hungry all the time, my stomach is a bit upset, but I stay strong, eating nothing but healthy foods, limiting my portions. I still have to learn to let my hunger signals direct my eating rather than routine.
And-I guess it is a good thing- our scale broke, so i can’t step on it any more really every morning. I know, weighing myself every day is not a good idea, but rather a bad habit. Successful weight loss is invariably a slow-and-steady process, and, as such, it is far better to weight myself weekly to get a better sense of my weight loss trend. So I guess I’ll just wait a few weeks before buying a new bathroom scale.
- 150g radishes
- 1 cucumber
- 1 large red onion
- 20-25 nasturtium flowers
- a handful of nasturtium leaves
- 10 g mint
- 70g pine nuts, toasted
- 1 tsp. clear honey
- 2 tsp. triple sec
- Zest and juice of 1 lemon
- 4 tbsp olive oil
- Himalayan salt
- Freshly ground black pepper
- Make a dressing of the honey, triple sec, lemon zest and juice and the olive oil and season to taste with salt and pepper.
- Trim the radished and slice them very thinly . Toss them in a large bowl.
- Halve the cucumber and slice each half thinly into half moons and add them to the bowl.
- Cut the onion in half and thinly slice into half moons and add to the bowl.
- Finely chop the mint and nasturtium leaves and add them to the vegetables.
- Drizzle the dressing over it, add the toasted pinenuts and mix well.
- Add the nasturium petals to the salad and give it a final stir.
- Serve immediately.