Why Make This Recipe
Cucumber Radish Salad is a refreshing and healthy dish. It combines crunchy cucumbers and radishes with a creamy, zesty dressing. This salad is perfect for hot days, picnics, or as a side dish to any main course. The flavors are bright, and it is quick to prepare, making it a great choice for busy cooks. Enjoy the fresh taste of summer in every bite!
How to Make Cucumber Radish Salad
Ingredients:
- ½ cup/113g full fat yogurt (I used goat milk)
- 2 Tablespoons/30ml fresh lemon juice
- 1 teaspoon/5ml extra-virgin olive oil
- ½ teaspoon fresh lemon zest
- ¼ cup fresh chopped dill
- 2 Tablespoons fresh chopped mint
- ½ teaspoon fine sea salt
- 4 Persian cucumbers, sliced into half moons
- 8 ounces/226g radishes, sliced into half moons
- 2 scallions, white and green parts finely chopped
Directions:
- Place yogurt, lemon juice, olive oil, lemon zest, chopped dill, mint, and salt into a large bowl. Whisk together to combine. You can make the dressing ahead of time and store it in the fridge until you need it.
- Add the sliced cucumbers, radishes, and scallions to the bowl. Toss everything together until well mixed.
- Serve immediately for the best flavor and crunch.
How to Serve Cucumber Radish Salad
Cucumber Radish Salad is great to serve on its own or as a side with grilled meats or sandwiches. You can enjoy it with pita bread or alone as a light snack. Garnish with extra herbs like dill or mint for added color and flavor.
How to Store Cucumber Radish Salad
If you have leftovers, store the salad in an airtight container in the fridge. It can stay fresh for about 1-2 days. However, the cucumbers may lose their crunch over time, so it’s best to eat it fresh. If you make the dressing separately, it can last longer in the fridge.
Tips to Make Cucumber Radish Salad
- Use fresh herbs for the best flavor. You can also mix in other herbs like cilantro if you want a different taste.
- For added crunch, try adding chopped nuts or seeds.
- Adjust the seasoning and lemon juice according to your taste. If you like it tangier, add more lemon juice or zest.
- If you prefer a lighter dressing, you can substitute yogurt with a vinaigrette or light dressing of your choice.
Variation
Feel free to add other vegetables like bell peppers or carrots for more color and nutrition. You can also mix in some feta cheese for a savory kick.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the dressing in advance and slice the vegetables, but it’s best to toss them together right before serving to keep everything fresh and crunchy.
2. Can I use other types of cucumbers?
Yes, you can use other varieties like English cucumbers if Persian cucumbers are not available, but they may have a different texture.
3. Is this salad vegan?
No, since it contains yogurt, it is not vegan. However, you can substitute the yogurt with a plant-based yogurt to make it vegan-friendly.
Cucumber Radish Salad
Ingredients
For the Dressing
- ½ cup full fat yogurt (I used goat milk) For a lighter option, substitute with vinaigrette.
- 2 Tablespoons fresh lemon juice Adjust based on desired tanginess.
- 1 teaspoon extra-virgin olive oil Adds richness to the dressing.
- ½ teaspoon fresh lemon zest
- ¼ cup fresh chopped dill Fresh herbs enhance flavor.
- 2 Tablespoons fresh chopped mint Can substitute with other herbs.
- ½ teaspoon fine sea salt
For the Salad
- 4 pieces Persian cucumbers, sliced into half moons Can substitute with English cucumbers.
- 8 ounces radishes, sliced into half moons
- 2 pieces scallions, white and green parts finely chopped
Instructions
Preparation
- Place yogurt, lemon juice, olive oil, lemon zest, chopped dill, mint, and salt into a large bowl. Whisk together to combine.
- Add the sliced cucumbers, radishes, and scallions to the bowl. Toss everything together until well mixed.
Serving
- Serve immediately for the best flavor and crunch.