Description
A refreshing and light Cucumber Radish Salad featuring crisp cucumbers and peppery radishes tossed in a tangy and creamy yogurt dill dressing. Perfect as a healthy side dish or a quick snack, this salad combines fresh herbs and simple ingredients for a burst of flavor that is ready in minutes.
Ingredients
Units
Scale
Salad Ingredients
- 4 mini or Persian cucumbers, or one large English cucumber
- 1 bunch radishes
- 3 Tablespoons finely chopped fresh dill, or 2 teaspoons dried dill
- 1/4 cup chopped fresh chives, or 1/2 cup thinly sliced scallions
Dressing Ingredients
- 1/3 cup plain Greek yogurt
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar, or apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- Freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Thinly slice radishes and cucumbers using a sharp knife or a mandolin for even, delicate slices.
- Combine vegetables and herbs: Place the thinly sliced cucumbers, radishes, dill, and chives into a large bowl and gently mix to combine all the fresh ingredients evenly.
- Make the yogurt dill dressing: In a separate bowl or large liquid measuring cup, whisk together the plain Greek yogurt, extra virgin olive oil, red wine vinegar, honey, kosher salt, garlic powder, and freshly ground black pepper until smooth and well combined.
- Toss salad with dressing: Pour the yogurt dill dressing over the cucumber and radish mixture and toss gently to coat all the vegetables evenly. The cucumbers may release some liquid after dressing, so the salad is best enjoyed immediately for optimal crunch and freshness.
- Make ahead instructions: To prepare in advance, store the sliced vegetables and dressing separately in covered containers in the refrigerator for up to one day. When ready to serve, toss the vegetables with the dressing and serve immediately.
Notes
- Use a mandolin for quick and uniform slices for an elegant presentation.
- The salad is best served fresh as cucumbers release water after dressing, making it watery if left to sit too long.
- Substitute dried dill with fresh if unavailable, but adjust quantity to taste since dried dill has a stronger flavor.
- Honey can be omitted for a less sweet dressing or replaced with agave syrup for a vegan option.
- Radishes add a peppery crunch; choose fresh and firm ones for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 4 g
- Sodium: 230 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
