Creamy-Cucumber-Radish-Salad-Main

Creamy Cucumber & Radish Salad

Fresh, tangy, and delicious. This simple creamy cucumber salad is great any time of year with Greek yogurt, lemon zest, and fresh dill.

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Ingredients

 2 English cucumbers, sliced
 6 radishes, sliced
 3/4 cup plain non-fat Greek yogurt
 1 tablespoon olive oil
 1 tablespoon white vinegar
 1 tablespoon lemon juice
 1 teaspoon lemon zest
 1 tablespoon fresh chopped dill
 2 cloves garlic, minced
 Salt and pepper to taste
Yields1 Serving
Prep Time5 minsTotal Time5 mins

Instructions

1

In a small bowl, whisk together the yogurt, olive oil, vinegar, lemon juice, lemon zest, garlic, and dill. Salt and pepper the mixture to taste.

2

Peel the cucumbers as desired. Fully peel to remove all bitterness or leave them on, up to you. If you are using conventional cucumbers instead of English, I recommend peeling and removing the seeds from each of them. Then thinly slice the cucumbers using a mandolin, food processor, or by hand.

3

Do the same to the radishes. I prefer the food processor as the radishes are too small for a mandolin and you will get consistent slices. If you like your radishes less peppery, peeling them will cut down on the bite.

4

Keep the cucumbers and radishes together in a large serving bowl. Just before serving, mix the veggies with the yogurt dressing. Taste again and adjust the salt and pepper as needed.

5

You can do the above step up to 2 hours in advance, storing the mixture in the refrigerator. But no longer. The cucumbers will start to release water and the dressing will become watered down and runny.

6

Garnish the salad with some freshly cracked pepper and fresh dill.

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

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