Radish Cucumber Salad for Spring
A crisp and refreshing salad combining thinly sliced radishes, cucumbers, and a bright lemon dressing. This simple, textural side dish is perfect for spring meals, offering a fresh contrast to richer dishes.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings 1x
- Category: Recipes
- Method: Salading
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 mini or Persian cucumbers
8 radishes (1 bunch)
2 green onions, thinly sliced
1 tablespoon fresh dill, roughly chopped
2 tablespoons olive oil
1 ½ tablespoons lemon juice (from half a lemon)
Kosher salt and black pepper, to taste
Instructions
Thinly slice the cucumbers and radishes using a sharp knife or mandoline.
In a small bowl, whisk olive oil, lemon juice, salt, and pepper to emulsify the dressing.
Add sliced vegetables, green onions, and dill to a medium bowl. Drizzle the dressing over and toss to combine. Taste and adjust seasoning.
Notes
Remove cucumber seeds if using standard cucumbers for crispness.
Fresh dill is essential—do not substitute dried.
Serve immediately for maximum crunch. Store leftovers in an airtight container in the refrigerator for up to 1 day.
Nutrition
- Serving Size: ¾ cup
- Calories: 60
- Sugar: 1g
- Sodium: 1000mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://doughdazzle.com/radish-cucumber-salad/