Cucumber Radish Salad

Cucumber Radish Salad

Difficulty
Easy
Preparation
5 minutes
Cooking time
0 minutes
Servings
6
½

English cucumber, sliced to ¼ inch and quartered

4-6

Radishes, sliced to ¼ inch and quartered

To taste

Kosher salt

Garnish

Black sesame seeds

Tahini Dressing
½ Cup

Buttermilk, made with a2 Milk® Whole (see below)

3 Tbsp

Tahini

1 Tbsp

Fresh lemon juice

1

Garlic clove

To taste

Salt and pepper

Buttermilk
½ Cup

a2 Milk® Whole

1 Tbsp

Fresh lemon juice

  1. To make the buttermilk, whisk together the whole milk and the lemon juice. Allow the mixture to thicken for 20 minutes.
  2. Blend the buttermilk and the remaining dressing ingredients until smooth.
  3. Drizzle the dressing over the sliced cucumber and radishes. Toss to coat.
  4. Garnish with black sesame seeds, to serve.

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* No significant difference has been shown between milk from rBST-treated and non rBST-treated cows
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