1 c thinly sliced radishes
1/2 c finely chopped orange bell pepper
1/4 c chopped fresh parsley
2 cucumbers, thinly sliced
1 t finely grated lemon zest
2 T fresh lemon juice
1 T extra-virgin olive oil
1 1/2 t white wine vinegar
1/2 t salt
1/4 t freshly ground black pepper
In a bowl combine radishes, bell pepper, parsley and cucumber; set aside.
Combine dressing ingredients, lemon zest, lemon juice, olive oil, salt and pepper, stirring with a whisk. Pour dressing over cucumber mixture; toss well to coat.
Place in refrigerator to chill or serve at room temperature.
