Radish And Cucumber Salad (Printer-friendly)
Crisp radishes and cool cucumbers tossed in a light, tangy dressing for a refreshing side or lunch.
# What You'll Need:
→ Vegetables
01 - 1 cup radishes, thinly sliced
02 - 1 large cucumber, thinly sliced
03 - 2 tablespoons fresh dill, chopped
04 - 2 green onions, thinly sliced
→ Dressing
05 - 3 tablespoons olive oil
06 - 2 tablespoons lemon juice or white wine vinegar
07 - 1 teaspoon Dijon mustard
08 - Salt and black pepper, to taste
# Directions:
01 - In a large bowl, combine the sliced radishes, cucumber, dill, and green onions.
02 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until well emulsified.
03 - Pour the dressing over the vegetables and toss gently to coat evenly.
04 - Chill for 10 minutes before serving for best flavor. Serve cold.
# Expert Advice:
01 -
- It comes together in literally fifteen minutes but tastes like something from a restaurant that actually cares about vegetables
- The crunch from radishes against cool cucumber is the kind of texture contrast that makes summer eating feel effortless
02 -
- This salad starts releasing water as it sits, so if you're making it ahead, keep the dressing separate until right before serving
- A mandoline makes those perfectly thin slices, but a sharp knife and some patience will get you there just fine
03 -
- Pat your vegetables dry after slicing if they seem especially wet from the grocery store
- Taste a radish before you start—if they're unusually spicy, go a little lighter on the black pepper