Apple, beetroot, radish and buttermilk salad

A simple salad with some lime zing.
A simple salad with some lime zing. Photo: Edwina Pickles

The buttermilk dressing with fresh ginger and the jalapenos give the salad a kick. Served with cured kingfish, this salad is perfect for a light lunch.


100ml buttermilk

1 lime, juice and zest

1 knob ginger, freshly grated

1 tsp pickled jalapenos, chopped


1 tsp honey

2 lebanese cucumbers, peeled and sliced

1 apple, cut into matchsticks

6 baby red radishes, washed and cut into 8 wedges

½ medium raw beetroot, peeled and cut into matchsticks

1 bunch watercress


1. For the dressing, combine the buttermilk, lime juice, half the lime zest, ginger, jalapenos and salt. Have a taste and adjust the acid level with the honey.

2. Put the sliced cucumber, apple, radishes and beetroot into a bowl with the watercress, pour a little dressing over the salad and the rest into a jar for another time.

3. Toss the dressing through the salad.

Serve with: the Blue Ducks' kingfish sashimi recipe

Tip: To make the salad a little more substantial, try adding 100 grams of cooked spelt grains.