Description
Creamy Cucumber Radish Salad is a quick, crisp, and refreshing no cook summer salad made with cucumbers, radishes, fresh dill, and a creamy Greek yogurt dressing. Ready in just 10 minutes, it is perfect for picnics, barbecues, lunches, and easy side dishes.
Ingredients
4 mini or Persian cucumbers, thinly sliced
1 bunch radishes, thinly sliced
3 tablespoons finely chopped fresh dill or 2 teaspoons dried dill
1/4 cup chopped fresh chives or 1/2 cup thinly sliced scallions
1/3 cup plain Greek yogurt
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar or apple cider vinegar
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
Freshly ground black pepper, to taste
Instructions
1. Thinly slice the cucumbers and radishes. Place them in a large bowl with the chopped dill and chives.
2. In a separate bowl, whisk together the Greek yogurt, olive oil, vinegar, honey, kosher salt, garlic powder, and black pepper until smooth.
3. Pour the dressing over the vegetables.
4. Gently toss until everything is evenly coated.
5. Serve immediately for the freshest texture.
6. If making ahead, refrigerate the vegetables and dressing separately for up to 1 day. Toss together just before serving.
Notes
If using regular cucumbers, peel them and remove most of the seeds before slicing.
Whole milk or 2% Greek yogurt creates the thickest dressing.
Sour cream or a mixture of mayonnaise and yogurt or sour cream can replace the Greek yogurt.
Honey balances the tanginess, but sugar or another sweetener also works, or simply leave it out for a tangier flavor.
Serve immediately because cucumbers naturally release moisture after being dressed, which thins the dressing over time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Summer Veggies Recipes
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 heaping cup
- Calories: 90
- Sugar: 3g
- Sodium: 303mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 1mg