Description
A fresh and vibrant Cucumber Radish Salad featuring thinly sliced cucumbers and radishes tossed in a tangy lemon-Dijon dressing with fresh dill. This quick and easy salad is perfect as a light side dish or a refreshing snack.
Ingredients
Scale
Salad Ingredients
- 2 cups cucumber, thinly sliced
- 1 cup radishes, thinly sliced
- 2 tablespoons fresh dill, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Slice Vegetables: Thinly slice cucumbers and radishes using a sharp knife or mandoline. Place them together in a mixing bowl to prepare for dressing.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until the mixture is emulsified and smooth.
- Toss Salad: Pour the dressing over the sliced cucumbers and radishes. Gently toss the salad to coat all pieces evenly with the dressing.
- Add Fresh Dill: Sprinkle the chopped fresh dill over the salad and mix well to distribute the herb flavors throughout.
- Serve or Chill: Serve the salad immediately for maximum crunch and freshness, or refrigerate for 10 to 15 minutes to allow the flavors to meld for a more enhanced taste.
Notes
- For best results, use fresh, firm cucumbers and radishes.
- Adjust the amount of lemon juice and mustard to your preferred level of tanginess.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Use a mandoline slicer for uniform thin slices to ensure even flavor absorption.
- Optional: Add a pinch of sugar or honey if you prefer a slightly sweeter dressing.
