Cucumber Radish Salad w/ Yogurt Dill Dressing
This cucumber radish salad is light, crunchy, and refreshing, balanced with cool cucumbers and creamy dill dressing.
Equipment
- Knife
- mandolin
- Large bowl
- whisk
- measuring cup
Ingredients
Vegetables
- 4 mini or Persian cucumbers
- 1 bunch radishes
Herbs
- 3 Tablespoons finely chopped fresh dill or 2 teaspoons dried dill
- ¼ cup chopped fresh chives or ½ cup thinly sliced scallions
Dressing
- ⅓ cup plain Greek yogurt
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar or apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- Freshly ground black pepper to taste
Instructions
Preparation
- Thinly slice radishes and cucumbers using either a sharp knife or a mandolin.
- Place thinly sliced cucumbers, radishes, dill, and chives in a large bowl. Mix to combine.
- In a separate bowl or large liquid measuring cup, whisk together the yogurt, olive oil, vinegar, honey, salt, garlic powder, and pepper.
- Pour dressing over the vegetables and toss to coat. The salad is best when eaten right away.
- To make ahead, cover and store the vegetables and dressing separately in the refrigerator for up to a day. Toss with dressing, then serve.
Notes
If using a regular cucumber, peel and remove some seeds before slicing. Whole milk or 2% plain Greek yogurt is recommended. Sweetener can be adjusted or omitted as per taste.
Nutrition
Serving: 1heaping cupCalories: 90kcalCarbohydrates: 5gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 303mgPotassium: 149mgFiber: 1gSugar: 3gVitamin A: 192IUVitamin C: 5mgCalcium: 34mgIron: 0.3mg
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