Description
A refreshing and vibrant Cucumber Radish Salad featuring thinly sliced English cucumbers, crisp radishes, and a zesty lemon-honey dressing, enhanced with fresh dill. Perfect as a light side dish or summer salad, this recipe combines crunchy textures and bright flavors for an easy no-cook delight.
Ingredients
Scale
Salad Ingredients
- 2 large English cucumbers, thinly sliced
- 1 cup thinly sliced radishes
- 1/4 small red onion, very thinly sliced
- 2 tablespoons fresh dill, chopped
Dressing
- 3 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Vegetables: Thinly slice the English cucumbers, radishes, and red onion and place them together in a large mixing bowl to begin building your salad base.
- Make Dressing: In a separate small bowl, whisk together olive oil, fresh lemon juice, honey, salt, and black pepper until the ingredients are thoroughly combined and the dressing is emulsified.
- Toss Salad: Pour the dressing over the sliced vegetables and gently toss to ensure all pieces are evenly coated with the flavorful dressing.
- Add Dill: Sprinkle fresh chopped dill over the salad and toss again gently to distribute the herb throughout the salad.
- Rest and Serve: Let the salad rest at room temperature or in the refrigerator for 10 to 15 minutes to allow the flavors to meld beautifully before serving chilled or at room temperature.
Notes
- For an extra crunch, consider adding a tablespoon of sunflower seeds or sliced almonds just before serving.
- You can substitute fresh lemon juice with red wine vinegar for a slightly different tangy flavor profile.
- If making the salad ahead of time, lightly salt the cucumbers and let them drain in a colander for 20 minutes, then pat dry to avoid excess moisture affecting the salad texture.
