Cucumber Radish Salad w/ Yogurt Dill Dressing
This cucumber radish salad is light, crunchy, and refreshing, featuring a creamy dill dressing.
Equipment
- knife
- mandolin
- large bowl
- Measuring Cup
- Whisk
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
- ¼ cup chopped fresh chives or ½ cup thinly sliced scallions
- 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
- 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. Once dressing is mixed with the cucumbers, the cucumbers begin to release liquid, so 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 it and remove some seeds. Whole milk or 2% Greek yogurt is preferred for the dressing. Sweetener like white sugar can replace honey if desired.
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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