6 Servings 15 min Cook
1 Dash Salt
1 Dash Pepper
3/4 Cup, sliced Almonds
1 Medium (3/4" to 1" dia) Radishes
1/4 Cup Red Wine Vinegar
1 1/2 Medium Cucumber
2 Cup Parsley
0 Grams Shallots
1/4 Cup Olive Oil
Preheat oven to 350F.
Spread almonds
out on a rimmed baking sheet.
Toast,
tossing occasionally, until golden brown,
8-10 minutes; let cool.
Whisk shallot, oil, and vinegar in a large
bowl; season with salt and pepper.
Add
cucumbers, radishes, parsley, and almonds;
toss to coat.
Season with salt and pepper.
