Description
A refreshing and crisp Radish and Cucumber Salad featuring thinly sliced radishes, English cucumbers, and red onions, tossed with fresh dill and a tangy lemon-olive oil dressing. Perfect as a light side dish or a healthy appetizer.
Ingredients
Scale
Salad Ingredients
- 1 cup radishes, thinly sliced
- 1 cup English cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh dill, chopped
Dressing Ingredients
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Wash vegetables. Wash radishes and cucumbers thoroughly under cold running water to remove any dirt; then pat them dry with a clean towel.
- Slice radishes and cucumbers. Using a sharp knife or mandoline slicer, thinly slice the radishes and English cucumbers for a crisp texture and uniform appearance.
- Combine salad ingredients. In a large bowl, mix the sliced radishes, cucumbers, thinly sliced red onion, and chopped fresh dill evenly.
- Prepare the dressing. In a separate small bowl, whisk together freshly squeezed lemon juice, olive oil, and season with salt and pepper to your taste until emulsified.
- Toss the salad. Drizzle the prepared lemon-olive oil dressing over the mixed vegetables and gently toss to ensure all pieces are evenly coated.
- Rest and serve. Allow the salad to sit for 10 minutes at room temperature before serving so that the flavors meld beautifully.
Notes
- Use a mandoline for uniform thin slices to enhance texture and presentation.
- Letting the salad rest allows the dressing to deeply flavor the vegetables.
- Adjust salt and pepper according to personal preference.
- Can be served chilled or at room temperature for best freshness.
- Optional: Add a pinch of sugar or honey to balance acidity if desired.
