Description
A fresh and vibrant Radish and Cucumber Salad featuring crisp radishes, cool English cucumbers, and zesty lemon-dill dressing. This quick and easy salad is perfect as a light side dish or refreshing snack, combining 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
Herbs
- 2 tbsp fresh dill, chopped
Dressing
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Wash vegetables: Rinse radishes and cucumbers thoroughly under cold water to remove any dirt; then pat them dry with a clean towel to prevent excess moisture.
- Slice vegetables: Using a sharp knife or mandoline, thinly slice the radishes and English cucumbers to ensure an even, crisp texture in the salad.
- Combine salad ingredients: Place the sliced radishes, cucumbers, red onion, and chopped fresh dill into a large mixing bowl, gently tossing them together.
- Prepare dressing: In a separate small bowl, whisk together freshly squeezed lemon juice, olive oil, salt, and pepper until the dressing emulsifies and becomes slightly thickened.
- Toss salad with dressing: Drizzle the lemon-olive oil dressing over the vegetable mixture, then gently toss everything until the salad is evenly coated.
- Let flavors meld: Allow the salad to rest for 10 minutes at room temperature so the flavors can blend together beautifully before serving.
Notes
- For extra crunch, chill the vegetables before slicing.
- Adjust salt and lemon juice to taste preference.
- Try adding a sprinkle of feta cheese or toasted nuts for added texture.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Use a mandoline slicer for consistent thin slices and faster preparation.
