Description
A refreshing and quick Cucumber Radish Salad featuring thinly sliced cucumbers and radishes tossed in a light lemon-Dijon dressing with fresh dill. Perfect as a crisp side dish or a healthy snack.
Ingredients
Scale
Vegetables
- 2 cups cucumber, thinly sliced
- 1 cup radishes, thinly sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Herbs
- 2 tablespoons fresh dill, chopped
Instructions
- Prepare Vegetables: Thinly slice cucumbers and radishes using a sharp knife or mandoline for even, crisp slices. Place the sliced vegetables into a mixing bowl.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until well emulsified.
- Toss Salad: Pour the dressing over the sliced cucumbers and radishes. Toss gently to ensure all pieces are evenly coated with the dressing.
- Add Fresh Dill: Sprinkle chopped fresh dill over the salad and toss again lightly to distribute the herb throughout.
- Serve or Chill: Serve the salad immediately for fresh crunch or refrigerate for 10-15 minutes to allow flavors to meld beautifully.
Notes
- Using a mandoline ensures uniform thin slices for better texture.
- Refrigerating the salad enhances the flavors as the dressing infuses the vegetables.
- Adjust salt and pepper to taste for preferred seasoning levels.
- Add a touch of sweetness with a teaspoon of honey if desired to balance the tartness.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
