Description
A refreshing and simple Radish and Cucumber Salad featuring thinly sliced radishes, crisp English cucumbers, and fresh dill, dressed in a zesty lemon and olive oil vinaigrette. Perfect as a light side dish or a healthy snack, this salad combines crunchy textures with bright, tangy flavors in just 10 minutes.
Ingredients
Scale
Vegetables
- 1 cup radishes, thinly sliced
- 1 cup English cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh dill, chopped
Dressing
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Wash and dry: Wash radishes and cucumbers thoroughly under cold running water, then pat them dry with a clean towel to remove excess moisture.
- Slice vegetables: Using a sharp knife or mandoline, thinly slice the radishes and English cucumbers for a crisp texture and uniform appearance.
- Combine veggies: In a mixing bowl, add the sliced radishes, cucumbers, red onion, and chopped fresh dill, gently tossing them together.
- Prepare dressing: In a separate small bowl, whisk together freshly squeezed lemon juice, olive oil, salt, and pepper until well combined.
- Toss salad: Drizzle the dressing over the vegetable mixture, and gently toss to evenly coat all ingredients with the vinaigrette.
- Rest and serve: Let the salad sit for 10 minutes at room temperature to allow the flavors to meld before serving.
Notes
- For extra crunch, chill the salad before serving.
- Add a sprinkle of feta cheese or toasted nuts for additional flavor and texture.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day.
- Adjust the lemon juice and olive oil quantities to taste, depending on preferred acidity and richness.
- Use a mandoline for consistent thin slicing and quicker prep.
