Radish And Cucumber Salad (Print View)

Crisp radishes and cool cucumbers tossed in a light, tangy dressing with fresh dill. Ready in 15 minutes.

# What You Need:

→ Vegetables

01 - 1 cup radishes, thinly sliced
02 - 1 large cucumber, thinly sliced
03 - 2 tablespoons fresh dill, chopped
04 - 2 green onions, thinly sliced

→ Dressing

05 - 3 tablespoons olive oil
06 - 2 tablespoons lemon juice or white wine vinegar
07 - 1 teaspoon Dijon mustard
08 - Salt and black pepper to taste

# How to Make It:

01 - Combine the sliced radishes, cucumber, chopped dill, and green onions in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified.
03 - Pour the dressing over the vegetables and toss gently to coat evenly. Refrigerate for 10 minutes before serving to allow flavors to meld.

# Expert Tips:

01 -
  • The radishes provide this incredible peppery bite that wakes up your palate
  • It comes together in literally fifteen minutes but tastes like it required planning
  • The vegetables stay perfectly crisp even after sitting in the dressing
02 -
  • Overdressing makes vegetables soggy and sad within an hour
  • The salad needs that chilling time to reach its full potential
03 -
  • A mandoline creates those restaurant thin slices if you are comfortable using one
  • Pat the cucumber dry if it feels especially watery before dressing

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