This refreshing and quick to prepare dill radish salad is also heart-healthy containing colorful radishes, snap peas and cucumbers.
The dill radish salad also fits in with the heart-healthy Mediterranean diet. The Mediterranean diet consists of many spices including dill. The dill spice has been shown to benefit the heart by reducing blood cholesterol. Studies show garlic may also help regulate cholesterol levels along with helping lower inflammation (1). Inflammation has been proven to cause many diseases in the human body, including heart disease. Both the dill and garlic spices help bring added flavor to this heart-healthy recipe.
The antioxidant rich radishes featured in this recipe may help
assist in reducing water retention. Water retention is a serious concern
for heart patients, including those who are faced with the challenge of
congestive heart failure (2). The radish is a root vegetable that contains
high amounts of potassium as well. Potassium has been shown to help lower
blood pressure. Radishes come in various colors
- including shades of reds, purples, yellows, whites and pinks.
The cucumbers also contain potassium, along with magnesium, helping to reduce inflammation. Again, studies have shown that the reduction of inflammation has been shown to help reduce and may even help prevent certain diseases including heart problems.
The heart-healthy sugar snap peas are also rich in antioxidants, including vitamin C, helping to further heal and protect the heart muscle. These sugar snap peas also help reduce cholesterol.
The lemon juice and black pepper spice add a finishing
touch of flavor and help purify the body, contributing to heart health.
½ cup radishes, thinly sliced
1 large cucumber, sliced and quartered
1 lb. sugar snap peas, trimmed and halved
2 tablespoons lemon
⅓ cup grape seed oil
1-2 garlic cloves, minced
2 tablespoons dill, chopped
pepper, to taste
In a large bowl, toss together radishes, cucumber and sugar snap peas. In a small bowl combine lemon juice, oil, garlic, dill, and black pepper. Add lemon juice mixture to salad. Refrigerate for at least 2 hours before serving.
Makes 8 servings.
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