Cucumber Radish Salad

Refreshingly crisp and vibrant cucumber and radish salad. A delightful medley of cucumbers, zesty radishes, and fresh dill. All tossed in a tangy dairy-free dressing. Perfectly balanced flavors for a light and flavorful side dish.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Total Time 15

Servings servings

Calories 78kcal

Author Sara

Equipment

1 Mixing bowl
1 mason jar

Ingredients

Ingredients for the Salad

3 cups thinly sliced cucumber
8 radishes, thinly sliced
¼ red onion, thinly sliced
3 tbsp. fresh dill, chopped

Ingredients for the Dressing

¼ cup extra-virgin olive oil
2 tbsp. red wine vinegar
1 tbsp. honey
1 lemon, juiced
¼ tsp. garlic powder
½ tsp. fine sea salt (plus more to taste)

Instructions

Add cucumber, radish, onion, and dill to a medium sized mixing bowl.
Combine all dressing ingredients in a mason jar. Cover and shake until mixed well.
Pour dressing over vegetables and stir until combined. Refrigerate 30 minutes before serving. Season with some fresh cracked pepper or additional salt if needed.

Notes

The cucumber and onion should be sliced as thinly and evenly as you can. If you have one, a mandolin slicer will work great.
I highly recommend using fresh dill, but if needed, you can sub 1 tbsp. dried dill.
To prevent the cucumbers from getting soggy, add sliced cucumbers and 1 tsp. salt to a bowl and let sit for 1 hour before making the salad. Drain any liquid from the bowl before adding remaining salad ingredients.
The cucumbers will release a lot of water as they sit. If the salads sits for too long before serving, you can transfer to a new bowl/serving dish to remove some of the extra liquid.
This cucumber salad is best the day it's made. If you have leftovers, store in an airtight container in the fridge and it will stay fresh for 2-3 days.

Nutrition