The Bikini Chef® Side Dish
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 4-6
This vegetarian friendly side dish is perfect served chilled during hot summer days or use as a topping for yummy grilled burgers and chicken panini.
1 small English cucumber, peeled, cut into 1/2-inch dice (about 2 cups)
1/2 pint cherry tomatoes, halved (about 1 cup)
1/4 cup mild radishes, thinly sliced
3 tbsp red onion, minced
3 tbsp fresh basil leaves, thinly sliced
2 tbsp white balsamic vinegar
1 tbsp olive oil
1 tsp sugar
1/2 tsp salt
Freshly ground pepper to taste
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- Place the cucumber, tomatoes, radishes, onion and basil in a bowl.
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- Combine the vinegar, oil, sugar, salt and pepper to taste in a small dish.
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- Add the vegetables.
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- Use your hands to toss until well mixed.
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- This can be made several hours ahead and refrigerated.
- Before serving, drain off excess liquid and toss in basil leaves.
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
