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Pink-hued rhubarb, radish and red onions are tossed with a honey-kissed vinaigrette for a Mexican-inspired salad that plays against the richness of fish, such as halibut, trout, salmon or mackerel. For an extra kick, add some thinly sliced jalapeño.

From baker Polina Chesnakova.

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Ingredients

measuring cup

Servings: 4

Directions

  • Step 1

    Whisk together the vinegar, honey and oil in a medium bowl. Add the radish, rhubarb, onion, cilantro and pumpkin seeds, tossing to coat.

  • Step 2

    Taste and season lightly with salt. Serve right away.

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    Nutritional Facts

    Per serving

    • Calories

      110

    • Fat

      8 g

    • Saturated Fat

      2 g

    • Carbohydrates

      8 g

    • Sodium

      70 mg

    • Protein

      3 g

    • Fiber

      2 g

    • Sugar

      4 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From baker Polina Chesnakova.

    Tested by Sophia Nguyen.

    Published May 13, 2019

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