Cucumber and Radish Salad
Cucumber Radish Salad is the most refreshing spring salad. Filled with cool Persian cucumbers, crisp radishes, and a fresh and tangy dressing, this simple salad adds the perfect crunch to any meal!
Servings: 4
Calories: 81kcal
Equipment
Ingredients
- 3 Persian cucumbers
- 1 or 2 bunches of radishes
- 1/4 cup fresh dill, chopped
- 3 scallions, thinly sliced
- 1 garlic clove, minced
- 1/2 lemon, juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Using a sharp knife or a mandolin, carefully slice the cucumbers and radishes to about 1/4 of an inch. Place them in a medium sized mixing bowl with the dill and sliced scallions.3 Persian cucumbers, 1 or 2 bunches of radishes, 1/4 cup fresh dill,, 3 scallions,
- In a small mixing bowl, combine the minced garlic, lemon juice, olive oil, apple cider vinegar, honey, salt, and pepper. Mix well until fully combined.1 garlic clove,, 1/2 lemon,, 2 tablespoons extra virgin olive oil, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon honey, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper
- Pour the dressing over the salad and toss to combine. Allow the salad to marinate for 5-10 minutes before serving.
- Transfer to a serving bowl and serve within 3-4 hours.
Video
Notes
- You can keep them in the fridge for 3-4 days in an airtight container. If liquid collects in the bottom of the container, just drain it before serving.
Nutrition
Calories: 81kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 161mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 364IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg
