Cucumber Radish Salad w/ Yogurt Dill Dressing for Instant Freshness

A refreshing Cucumber Radish Salad w/ Yogurt Dill Dressing that's gluten-free and vegetarian.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 count Mini or Persian Cucumbers If using regular cucumbers, peel and remove seeds for best texture.
1 bunch Radishes Adds a delightful crunch and a peppery kick.
3 tbsp Fresh Dill Use dried dill (2 tsp) if fresh isn't available.
0.25 cup Chives Use scallions (0.5 cup) for a bolder taste.

For the Dressing

0.33 cup Plain Greek Yogurt Use whole milk for richness or swap with sour cream.
2 tbsp Extra Virgin Olive Oil
2 tsp Red Wine Vinegar Use apple cider vinegar based on preference.
1 tsp Honey Optional; can use maple syrup or sugar as substitutes.
0.5 tsp Kosher Salt Essential for enhancing all flavors.
0.25 tsp Garlic Powder Brings depth with a hint of savory.
Freshly Ground Black Pepper To taste.

Equipment

Mixing bowl
knife
Mandolin

Method

Preparation

Begin by washing and drying four mini or Persian cucumbers and a bunch of radishes. Thinly slice the cucumbers and radishes.
Transfer them into a mixing bowl, and add 3 tablespoons of fresh dill and ¼ cup of chives.
In another bowl, whisk together Greek yogurt, olive oil, vinegar, honey, salt, garlic powder, and black pepper.
Pour the dressing over the vegetables and toss gently to coat.
Serve immediately for best taste.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 25mgCalcium: 70mgIron: 1mg

Notes

Use fresh ingredients for the best flavor. Toss the salad right before serving to maintain crunch.

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