Radish And Cucumber Salad (Printer-Friendly)

Crisp radishes and cool cucumbers in a light lemon dressing with fresh dill.

# What You'll Need:

→ Vegetables

01 - 1 cup radishes, thinly sliced
02 - 1 large cucumber, thinly sliced
03 - 2 tablespoons fresh dill, chopped
04 - 2 green onions, thinly sliced

→ Dressing

05 - 3 tablespoons olive oil
06 - 2 tablespoons lemon juice
07 - 1 teaspoon Dijon mustard
08 - Salt and black pepper, to taste

# How to Make It:

01 - Combine the sliced radishes, cucumber, chopped dill, and green onions in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified.
03 - Pour the dressing over the vegetable mixture and toss gently to ensure all ingredients are evenly coated.
04 - Refrigerate for 10 minutes to allow flavors to meld. Serve chilled.

# Expert Advice:

01 -
  • It comes together in literally fifteen minutes flat
  • The radishes stay satisfyingly crunchy even after dressing
  • Leftovers taste even better the next day
02 -
  • Slice the vegetables as thinly as you possibly can for the best texture
  • The chilling step isn't optional it transforms the dish completely
  • This salad tastes best within a few hours of making it
03 -
  • Pat your cucumber slices dry with a paper towel if they seem especially watery
  • Taste the radishes first and adjust the salt if they're particularly mild or sharp

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