Cucumber Radish Salad with Yogurt
This Cucumber Radish Salad with Yogurt is light, crisp, creamy, and so refreshing! It makes the best summer side to any grilled dinner.
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Servings: 3 servings
Calories: 71kcal
Ingredients
- 1 cup whole milk Greek yogurt cold
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- 3 cups thinly sliced cucumbers cold* (see note)
- 1 cup very thinly sliced radishes cold
- ½ small red onion thinly sliced
- 2 tablespoons roughly chopped fresh dill
- 2 tablespoons roughly chopped fresh mint
- Plenty of extra virgin olive oil for drizzling
Instructions
- Whisk together the yogurt and red wine vinegar, then season to taste with salt and pepper. You'll want it to taste a bit on the salty side, as it will lessen once the vegetables are mixed in.
- Add the cucumbers, radishes, red onion and half of the dill and mint. Mix until thoroughly combined, then taste for seasoning and adjust as needed. Transfer to a serving bowl, drizzle with several big glugs of extra virgin olive oil and top with the remaining dill and mint. Serve immediately.
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Notes
- *I used small kirby cucumbers, since they're what I have growing in the garden. The skins can be a bit tough, so I peel them, but if you use a softer skinned cucumber (like an English or "seedless" variety), peeling is not necessary.
- This salad will taste best the day of, but leftovers still taste pretty good, albeit slightly wilted.
Nutrition
Calories: 71kcal | Carbohydrates: 8g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.05g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 43mg | Potassium: 396mg | Fiber: 2g | Sugar: 6g | Vitamin A: 122IU | Vitamin C: 12mg | Calcium: 107mg | Iron: 1mg