Cucumber Radish Yogurt Dill Salad (Printable)
Crisp cucumbers and radishes in a tangy yogurt dill dressing. Light, fresh, and ready in minutes.
# What You'll Need:
→ Vegetables
01 - 2 medium cucumbers, thinly sliced
02 - 1 bunch radishes (about 8), thinly sliced
→ Dairy
03 - 1 cup plain Greek yogurt
→ Herbs & Aromatics
04 - 2 tablespoons fresh dill, finely chopped
05 - 1 clove garlic, minced
→ Condiments & Seasonings
06 - 1 tablespoon fresh lemon juice
07 - 1 tablespoon extra virgin olive oil
08 - ½ teaspoon kosher salt
09 - ¼ teaspoon freshly ground black pepper
# Directions:
01 - Thinly slice the cucumbers and radishes using a sharp chef's knife. Combine them in a large mixing bowl and set aside.
02 - In a small bowl, whisk together the Greek yogurt, chopped dill, minced garlic, lemon juice, and olive oil until smooth and well combined. Season with salt and black pepper.
03 - Pour the yogurt dressing over the sliced cucumbers and radishes. Toss gently with a fork or whisk until all vegetables are evenly coated.
04 - Taste the salad and adjust the salt, pepper, or lemon juice as needed to balance the flavors.
05 - Refrigerate for 10 minutes to allow the flavors to meld, or serve immediately as a refreshing side dish.
# Expert Tips:
01 -
- It takes exactly 15 minutes from fridge to table and somehow tastes like you put in real effort.
- The yogurt dressing doubles as a dip for bread or roasted vegetables so you will want to make extra.
02 -
- Salt the cucumbers and let them drain in a colander for five minutes before adding the dressing to prevent watery salad.
- Adding the garlic too early can make the dressing taste sharper so whisk it in right before serving for the most balanced flavor.
03 -
- A handheld mandoline is the single best investment for getting paper thin radish slices that look almost like stained glass.
- Letting the dressing sit for five minutes before tossing it with the vegetables gives the garlic time to mellow into the yogurt.