Description
If you're looking for a refreshing and hydrating side dish, you're going to want to make this Cucumber Radish Salad tossed in a creamy Greek yogurt dill sauce. It's so easy to make in 10 minutes and it's a Summer favorite in our home.
Ingredients
Scale
Greek Yogurt Dressing:
- 1/3 cup greek yogurt
- 2 tablespoons olive oil
- juice from 1/2 a large lemon
- 2 tablespoons minced fresh dill
- 1 garlic clove, minced
- 1/2 teaspoon salt + more to taste
- 1/8 teaspoon pepper
Salad:
- 6 mini (petite) cucumbers, stems removed
- 4 radishes, stem removed
Instructions
- In a bowl or container, stir together olive oil, yogurt, fresh dill, lemon juice, minced garlic, salt, and pepper until combined. Note: It will look chunky, but once it hits the cucumber and radish it will smooth out.
- Cut off the ends of the radish and cucumbers, then using the mandoline slice each of them into fine slices. I like to slice the cucumbers on one setting larger than the radish, which I like on the finest setting.
- Pour the yogurt dill sauce over the cucumber and radish and toss to combine. Serve and enjoy!
Notes
- A mandoline isn't 100% necessary. You can also slice the cucumber and radish thin with a knife. I just find it's easier to get them all the same width with the mandoline. Plus, I love the paper thin texture. If you haven't used one before, be very careful towards the end of the cucumbers and radish because you can easily slice the fingers.
- The Dressing will look too thick until you add it into the cucumber and radish. They are both watery, so it will toss in perfectly.
- This Salad isn't the best for meal prepping because the sauce gets watery as the cucumbers release water. I recommend eating it within 1 hour after making it for the best taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: no cook
- Cuisine: Greek