Refreshing Cucumber Radish Salad Recipe for a Cool Summer Treat

Enjoy a refreshing cucumber radish salad recipe that's light, no-cook, and perfect for summer meals.

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Prep Time 15

Letting Flavors Meld 10

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Cucumbers Substitute zucchini for a different texture.
1 bunch Radishes Consider watermelon radishes for a milder taste.
1 medium Red Onion Soak in cold water to soften intensity.

For the Dressing

3 tablespoons Olive Oil Substitute avocado oil for a neutral flavor.
1 medium Lemon Juice Lime juice can be an alternative.

Herbs and Seasoning

1 handful Fresh Dill Or substitute with parsley, cilantro, or mint.
to taste Salt Adjust to your preference.
to taste Pepper Adjust to your preference.

Equipment

Sharp knife
Mandoline
mixing bowl
whisk
Serving Platter

Method

Preparation Steps

Wash the cucumbers and radishes thoroughly under cool, running water.
Slice the cucumbers and radishes into thin, even rounds.
Slice the red onion into thin strips and soak in cold water for about 10 minutes.
Drain the onions and pat dry. Combine cucumbers, radishes, and onions in a mixing bowl.
In a small bowl, whisk together olive oil and lemon juice.
Drizzle dressing over mixed vegetables and toss gently.
Sprinkle chopped dill or parsley over the salad and toss lightly.
Let salad sit for about 10 minutes before serving.
Transfer to a serving platter and enjoy fresh!

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Dress just before serving to maintain crispness. Store prepped veggies in an airtight container for up to three days.

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