Description
Cucumber Radish Salad with Yogurt Dressing is a refreshing, crunchy side dish made with crisp vegetables tossed in a creamy, tangy yogurt and herb dressing. Perfect for warm weather meals.
Ingredients
Units
Scale
- 2 cups cucumber, thinly sliced
- 1 1/2 cups radishes, thinly sliced
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- In a medium bowl, whisk together Greek yogurt, lemon juice, olive oil, dill, chives, salt, and pepper to make the dressing.
- In a large bowl, combine sliced cucumbers and radishes.
- Pour the yogurt dressing over the vegetables and toss until evenly coated.
- Chill for at least 10–15 minutes before serving to allow flavors to meld.
- Garnish with extra herbs if desired and serve cold.
Notes
- Use a mandoline for uniformly thin slices.
- Substitute sour cream or regular plain yogurt if Greek yogurt isn’t available.
- Best enjoyed the day it’s made, but can be stored in the fridge for up to 24 hours.
- Add a touch of garlic or onion powder for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg