Description
This Cucumber Radish Salad is a crisp, refreshing, and healthy dish featuring thinly sliced cucumbers and radishes tossed in a zesty lemon-dill dressing. Perfect as a light side dish or snack, this easy salad is ready in just 10 minutes. It’s vegan, gluten-free, and low-calorie—ideal for summer picnics, meal prep, or a quick refreshing bite!
Ingredients
- 2 cups cucumber, thinly sliced
- 1 cup radishes, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Thinly slice cucumbers and radishes using a sharp knife or mandoline. Place them in a mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined.
- Pour the dressing over the sliced cucumbers and radishes. Toss gently to coat evenly.
- Sprinkle fresh dill over the salad and mix well.
- Serve immediately or refrigerate for 10-15 minutes to enhance the flavors.
Notes
- Storage: Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 1 day.
- Prevent sogginess: Lightly salt the cucumbers and let them sit for 5 minutes before patting dry to remove excess moisture.
- Customization: Add carrots, bell peppers, chickpeas, or feta cheese for extra texture and flavor.
- Category: Salad
- Method: No-Cook
- Cuisine: American
