The cool notes of cucumber combine with the mild spice of radish in this simple salad flavored with lemon and fresh dill.
Nothing sings summertime like fresh cucumbers—specifically, multiple bags of fresh cucumbers. Cukes are easy for most gardeners to grow, and they’re some of the most prolific crops in home gardens. So if you have a gardener friend, you’ll most likely receive a bag of cucumbers so heavy it could burst at some point during the summer. What on earth can you do with all those cucumbers?
There are lots of varieties of cucumber salads, and I’ve tried most of them, because I’m the gardener friend who always seems to end up with 80 pounds of extra cucumbers. One combo I don’t see too often is cucumber and radish, so when I came across this recipe, I was too curious not to try it. I know that some folks aren’t into radishes, but as a biased radish-lover, I think even people who don’t like them might enjoy this salad.
This recipe takes two vegetables with very different flavors and melds them with lemon juice and fresh dill to create something new. The cool, mild cucumber pairs surprisingly well with the slightly-astringent spice of radish, and the olive oil-based lemon dill dressing is the bridge between them.
Is This Cucumber-Radish Salad Healthy?
This salad is very healthy, indeed. Cucumbers are hydrating and contain vitamins C and K, magnesium, and potassium. Radishes contain antioxidants and have antifungal properties, along with some fiber and several important trace minerals. Lemon juice adds plenty of vitamin C, and olive oil brings the healthy monounsaturated fats. This salad is vegan, gluten-free, and free of refined sugar, so it’s suitable for many types of diets.
How To Slice Vegetables Paper-Thin
Ideally, you’ll use a mandoline to slice up your veggies for this recipe. A mandoline is a good investment, in my opinion, because nothing slices things super-thin better than this tool. Thin veggie slices are important to this recipe, especially because the salad’s flavor depends on thinly sliced veggies. If the radish slices are too thick, for example, you’ll end up with too much radish in one bite, which is unappealing to most people.
If you don’t have a mandoline and can’t get hold of one, use a food processor that has an optional “slice” blade—my food processor has a slicing blade that can be placed on top of the middle column; just remember to remove the main blade from the bottom! Or, you might be able to use a box grater that has a slicing edge if it slices thin enough. (Mine slices thin enough for this recipe, for what it’s worth!)
How Do I Store Leftovers?
Store leftover cucumber radish salad in an airtight container in the fridge for up to 2 days. If stored longer than that, you run the risk of the cucumbers getting soggy. Don’t freeze this salad; it will destroy the fresh texture!
Serving Suggestions
Pair your cucumber radish salad with Air-Fryer Chicken Breast or a light seafood dish, like pan-seared scallops, Poached Fish, baked halibut, or some tasty Garlic Shrimp. I personally love this salad with all things clean and green. Pair it with this summery Avocado Soup to keep things light and refreshing. And how about a pretty drink to go with it? A Gimlet Cocktail or this stunning Aviation Cocktail both make a lovely pairing.
Recipes
Ingredients
- 2 English cucumbers thinly sliced
- 1 bunch radishes thinly sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh dill chopped
Instructions
- Combine the sliced cucumbers and radishes in a large salad bowl.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to create the dressing.
- Pour the dressing over the sliced vegetables and toss gently to coat. Sprinkle with fresh dill and serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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