Creamy Cucumber & Radish Salad

A Jerry James Stone Recipe


Green, Red, Salad


  • 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
Jump to instructions
Prep Time 5 minutes
Total Time 5 minutes


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