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Cucumber Radish Salad with Yogurt Dill Dressing
Benchi

Cucumber Radish Salad w/ Yogurt Dill Dressing

This cucumber radish salad is light, crunchy, and just downright refreshing. Easy to prep in about 10 minutes, the radishes are beautifully balanced with the cool cucumbers and creamy dill dressing. The perfect veggie side dish!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American
Calories: 90
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • sharp knife or mandolin

Method
 

Instructions
  1. Thinly slice radishes and cucumbers using either a sharp knife or a mandolin.
  2. Place thinly sliced cucumbers, radishes, dill, and chives in a large bowl. Mix to combine.
  3. In a separate bowl or large liquid measuring cup, whisk together the yogurt, olive oil, vinegar, honey, salt, garlic powder, and pepper.
  4. 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.
  5. To make ahead, cover and store the vegetables and dressing separately in the refrigerator for up to a day. Toss with dressing, then serve.