Cucumber Radish Salad w/ Yogurt Dill Dressing: Fresh & Easy Delight

This Cucumber Radish Salad w/ Yogurt Dill Dressing is a gluten-free, no-cook recipe that brings fresh flavors to your meal.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salads

For the Salad

4 Mini or Persian Cucumbers Use a large English cucumber if preferred, just be sure to remove the seeds.
1 bunch Radishes Slice thinly for the best texture.
3 tablespoons Fresh Dill, chopped 2 teaspoons of dried dill can be used in a pinch.
¼ cup Chives, chopped Can substitute with ½ cup of thinly sliced scallions.

For the Dressing

½ cup Plain Greek Yogurt Whole milk or 2% yogurt gives the thickest consistency.
2 tablespoons Extra Virgin Olive Oil Optional for a lighter mix.
2 teaspoons Red Wine Vinegar Apple cider vinegar can be used as an alternative.
1 teaspoon Honey Maple syrup can be used for a different flavor or omit for more tang.
½ teaspoon Kosher Salt Adjust according to taste.
¼ teaspoon Garlic Powder Fresh minced garlic is a tasty substitute.
Freshly Ground Black Pepper Add to taste.

Step-by-Step Instructions

Slice the Vegetables: Wash the cucumbers and radishes and thinly slice them, placing in a large mixing bowl.
Add Fresh Herbs: Chop fresh dill and chives, sprinkle over sliced vegetables in the mixing bowl.
Whisk the Dressing: In a separate bowl, mix Greek yogurt with olive oil, vinegar, honey, salt, garlic powder, and pepper until smooth.
Combine Salad and Dressing: Pour the dressing over the vegetables and toss gently until well coated.
Serve Immediately: Enjoy the salad right away for the best texture and flavor.

Serving: 1serving

For best texture, slice cucumbers and radishes thinly and serve chilled. Store leftovers in an airtight container in the fridge for up to 1 day.

Let us know how it was!