There are all kinds of radishes available at the markets in the spring—use any shape or color that looks good to you.
Ingredients
3/4 cup sliced almonds
1 small shallot, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt, freshly ground pepper
1 1/2 pounds English hothouse, Persian, or Japanese cucumbers, cut into 1/2" pieces
1 bunch radishes, trimmed, cut into thin wedges
2 cups fresh flat-leaf parsley leaves, 1 1/2 cups coarsely chopped, 1/2 cup left whole
Directions
Preheat oven to 350°F. 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.
