Radish and Cucumber Salad (Printable Version)

Crisp radishes and cool cucumbers in a light lemon dressing. Ready in 15 minutes.

# What You Need:

01 - 1 cup radishes, thinly sliced

02 - 1 large cucumber, thinly sliced

03 - 2 tablespoons fresh dill, chopped

04 - 2 green onions, thinly sliced

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

01 - Combine the sliced radishes, cucumber, chopped dill, and thinly sliced green onions in a large mixing bowl.

02 - Whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified and smooth.

03 - Pour the dressing over the vegetables and toss gently to ensure all pieces are evenly coated.

04 - Refrigerate for 10 minutes before serving to allow flavors to meld. Serve chilled.

01 -

It comes together in literally fifteen minutes, which has saved me countless times when guests are already walking up the driveway
The combination of sharp radishes and mellow cucumbers creates this perfect balance that somehow works with everything from grilled fish to barbecue

02 -

I learned the hard way that salting cucumbers beforehand draws out too much water and you end up with a sad, watery mess instead of this crisp, refreshing salad
The dressing needs to be made right before tossing, because if it sits too long the olive oil can start to separate and lose that beautiful creamy texture

03 -

Buy the smallest, firmest radishes you can find, they're less woody and more consistently crisp than the larger ones that have been sitting around
If your cucumbers have particularly thick skin, use a vegetable peeler to strip away half the skin in alternating strips, it looks beautiful and prevents tough chewy bits