This salad combines crisp cucumbers and sharp radishes with a luscious, creamy dressing, perfect for picnics, barbecues, or as a light lunch.
Ingredients
Scale:
2 medium cucumbers, peeled and thinly sliced
1 cup radishes, thinly sliced
1/4 red onion, finely diced
1/4 cup fresh dill, chopped
1/2 cup plain Greek yogurt or vegan yogurt substitute
2 tablespoons mayonnaise or vegan mayonnaise
1 tablespoon lemon juice
1 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon honey or agave syrup (optional)
Instructions
Prepare the vegetables: Start by washing the cucumbers and radishes thoroughly. Then, peel the cucumbers and slice them thinly, approximately 1/8 inch thick. Slice the radishes in the same way for uniformity, ensuring they are evenly cut to avoid any textural surprises. Next, finely dice the red onion and chop the fresh dill.
Make the creamy dressing: In a medium mixing bowl, combine the Greek yogurt and mayonnaise. Whisk together until smooth and creamy, ensuring there are no lumps. Add the lemon juice, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated. If you prefer a hint of sweetness, stir in the honey or agave syrup.
Combine the salad: In a large salad bowl, combine the sliced cucumbers, radishes, red onion, and chopped dill. Pour the creamy dressing over the vegetable mixture and gently toss until all the ingredients are well-coated with the dressing.
Chill the salad: Cover the salad with plastic wrap or transfer it to an airtight container. Let it chill in the refrigerator for at least 30 minutes.
Serve: Once chilled, give the salad a gentle toss again before serving.
