Description
A refreshing and crisp Cucumber Radish Salad tossed in a creamy Yogurt Dill Dressing, perfect for a light side dish or healthy snack. This easy no-cook salad combines fresh vegetables with a tangy, herbaceous dressing that can be made ahead for quick serving.
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
- Slice vegetables: Thinly slice the radishes and cucumbers using either a sharp knife or a mandolin to ensure even, crisp pieces.
- Combine salad ingredients: Place the thinly sliced cucumbers, radishes, dill, and chives in a large bowl and gently mix to combine all the fresh flavors.
- Make the 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 creamy.
- Toss salad with dressing: Pour the dressing over the vegetables and toss thoroughly to coat all pieces evenly. Note that cucumbers will release some liquid once mixed, so it’s best to serve immediately.
- Make ahead option: For advance preparation, store the sliced vegetables and the dressing separately in the refrigerator for up to one day. When ready to serve, toss them together and enjoy.
Notes
- Use a sharp knife or mandolin for uniform thin slices for best texture.
- The salad is best served immediately after dressing due to cucumber water release.
- You can substitute dried dill if fresh is unavailable, adjusting quantity accordingly.
- Storing the components separately in the fridge preserves freshness when making ahead.
- Adjust vinegar type to apple cider vinegar if preferred for a sweeter tang.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 280mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
