Bright, zesty, and refreshing, this crunchy salad can be served over tacos, alongside black beans and rice, or eaten all on its own.
In a small bowl, combine the shallots with the red wine vinegar and 1/4 tsp. salt; let sit until the shallots have mellowed and turned a light pink, about 15 minutes. Strain the shallots and discard the liquid.
In a medium bowl, toss the shallots, radishes, jícama, cilantro, and a pinch of salt.
In a small bowl, whisk the lime juice, honey, lime zest, 1/4 tsp. salt, a few grinds of black pepper, and a pinch of cayenne. Gradually whisk in the grapeseed oil.
Toss the dressing with the vegetables. Fold in the feta and season to taste with salt and pepper.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips