Description
This refreshing Cucumber Radish Salad combines crisp cucumber and radish slices with a tangy lemon-Dijon dressing, enhanced by fresh dill. Perfect as a light side dish or a healthy snack, it comes together in just 10 minutes.
Ingredients
Scale
Salad
- 2 cups cucumber, thinly sliced
- 1 cup radishes, thinly sliced
- 2 tablespoons fresh dill, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Slice Vegetables: Thinly slice cucumbers and radishes using a sharp knife or mandoline. Place the slices into a mixing bowl to prepare for dressing.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until the mixture is well combined and emulsified.
- Combine Salad and Dressing: Pour the dressing over the sliced cucumbers and radishes. Toss gently but thoroughly to ensure all slices are evenly coated with the dressing.
- Add Fresh Dill: Sprinkle the chopped fresh dill over the salad and mix well to distribute the herb flavor uniformly throughout.
- Serve or Chill: Serve the salad immediately for a crisp texture or refrigerate for 10-15 minutes to allow the flavors to meld and deepen before serving.
Notes
- Use a mandoline slicer for uniformly thin slices and faster prep.
- The salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Adjust seasoning to taste, especially salt and lemon juice depending on your preference.
- For extra crunch, add some toasted sunflower seeds or nuts.
- Can be made gluten-free, vegan, and low-fat.
