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 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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
What a refreshing salad! Didn't change a thing! Served it with the poblano peppers stuffed with cheddar & chicken. It added the perfect crunch & tang.
It's good fresh but it's even better as leftovers. I didn't give it 5 stars because the flavors don't really develop as a fresh salad....it really does need that extra time to steep and develop flavor for a day or two.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.