Description
A refreshing and crisp Radish and Cucumber Salad featuring thinly sliced radishes, English cucumbers, red onion, and fresh dill, tossed in a zesty lemon and olive oil dressing. This easy no-cook salad is perfect as a light side dish or a healthy snack.
Ingredients
Scale
Vegetables
- 1 cup radishes, thinly sliced
- 1 cup English cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh dill, chopped
Dressing
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Wash the vegetables: Wash radishes and cucumbers thoroughly under cold running water to remove any dirt or residue, then pat them dry with a clean towel.
- Slice the vegetables: Using a sharp knife or mandoline slicer, thinly slice the radishes and English cucumber to ensure a delicate texture that blends well in the salad.
- Combine the veggies: In a large mixing bowl, add the sliced radishes, cucumbers, red onion, and chopped fresh dill, gently combining them for even distribution.
- Prepare the dressing: In a small bowl, whisk together freshly squeezed lemon juice, olive oil, salt, and pepper until well emulsified.
- Toss the salad: Pour the dressing over the vegetable mixture and gently toss to fully coat all the ingredients with the flavorful dressing.
- Let the flavors meld: Allow the salad to sit for 10 minutes before serving so that the flavors can meld and intensify, enhancing the overall taste.
Notes
- For added crunch, sprinkle some toasted sunflower seeds or walnuts on top before serving.
- This salad can be made up to 2 hours in advance and kept refrigerated to enhance flavors.
- Adjust lemon juice and olive oil quantities to taste if you prefer a more tangy or oily dressing.
- Use a mandoline slicer for uniform thin slices to improve texture and presentation.
- Best served chilled or at room temperature for freshness.
