Description
A refreshing and crisp Cucumber Radish Salad featuring thinly sliced cucumbers and radishes tossed in a tangy lemon Dijon dressing, enhanced with fresh dill. Perfect as a light side dish for any meal, ready in just 10 minutes.
Ingredients
Scale
Salad
- 2 cups cucumber, thinly sliced
- 1 cup radishes, thinly sliced
- 2 tablespoons fresh dill, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Vegetables: Thinly slice cucumbers and radishes using a sharp knife or mandoline. Place them in a mixing bowl to hold while preparing the dressing.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until the dressing is well combined and emulsified.
- Toss Salad: Pour the dressing over the sliced cucumbers and radishes in the mixing bowl. Toss gently to coat all slices evenly without bruising the delicate vegetables.
- Add Fresh Dill: Sprinkle the chopped fresh dill over the tossed salad and mix thoroughly to infuse the fresh herb flavor throughout.
- Serve or Chill: Serve the salad immediately for the freshest taste or refrigerate it for 10-15 minutes to allow the flavors to meld for a more enhanced flavor experience.
Notes
- For crispier cucumbers and radishes, soak them in cold water for 15 minutes before slicing.
- Adjust seasoning to taste, adding more lemon juice or mustard for extra tang.
- This salad is best served fresh but can be stored in the fridge for up to 1 day.
- Use a mandoline for uniform thin slices to improve texture and presentation.
