Cucumber Radish Salad Dill (Print View)

Refreshing cucumber and radish blend with vibrant dill vinaigrette for a crisp, light side dish.

# Components:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 6 radishes, thinly sliced
03 - 2 scallions, thinly sliced

→ Vinaigrette

04 - 3 tablespoons extra virgin olive oil
05 - 1 tablespoon white wine vinegar
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon honey
08 - 2 tablespoons fresh dill, finely chopped
09 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a large bowl, combine the sliced cucumbers, radishes, and scallions.
02 - In a small bowl or jar, whisk together olive oil, white wine vinegar, Dijon mustard, honey, and chopped dill until emulsified. Season with salt and pepper.
03 - Pour the vinaigrette over the vegetables and toss gently to coat evenly.
04 - Let the salad sit for 5 to 10 minutes to allow the flavors to meld.
05 - Serve chilled or at room temperature, garnished with extra dill if desired.

# Expert Advice:

01 -
  • Ready in just 15 minutes with no cooking required
  • Fresh, crisp vegetables provide satisfying crunch in every bite
  • Light and healthy with only 105 calories per serving
  • Versatile enough to pair with any main dish or enjoy on its own
  • Bright dill vinaigrette adds incredible flavor without heaviness
  • Perfect for meal prep and stays fresh in the fridge
02 -
  • Use a mandoline slicer for perfectly uniform vegetable slices
  • Pat cucumbers dry with paper towels if they release too much water
  • Make the vinaigrette ahead and store in the fridge for up to 3 days
  • For the best flavor, use fresh dill rather than dried
  • Toss the salad gently to avoid bruising the delicate vegetables
  • Serve within a few hours of dressing for optimal crunch
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