Image: Brittany via Eating Bird Food


  • juice of ½ lemon
  • ½ teaspoon raw honey
  • 2-3 tablespoons olive oil
  • pinch of freshly ground black pepper
  • 1 bunch of small radishes, ends trimmed and quartered
  • 2 small Lebanese cucumbers, quartered lengthways and roughly chopped into 1cm (½ in) pieces
  • 2 handfuls of baby spinach leaves or mixed lettuce, roughly chopped
  • 1 small handful of dill, finely chopped
  • 1 small handful of activated pumpkin seeds (pepitas)


Preheat the oven to 170°C (325°F).

  1. Place the lemon juice, honey, olive oil and pepper in a jar and shake well to combine.
  2. In a bowl, combine the radish, cucumber and spinach, sprinkle in the dill and mix.
  3. Drizzle over the dressing to coat, then sprinkle with the pumpkin seeds  and serve.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.