Creamy Cucumber Radish Salad
Light, crisp, and creamy, this refreshing cucumber radish salad is a perfect seasonal side for summer. With strained Greek yogurt, herbs, and olive oil, it’s tangy, herby, and ultra-satisfying.
Servings: 3 servings
Calories: 74kcal
Ingredients
- 1 cup whole milk Greek yogurt cold
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- 3 cups cucumbers thinly sliced, cold
- 1 cup radishes sliced very thinly, cold
- ½ small red onion thinly sliced
- 2 tablespoons fresh dill roughly chopped
- 2 tablespoons fresh mint roughly chopped
- 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.
Notes
- Use the freshest cucumbers and radishes you can find for the crispest texture.
- Don’t skip the olive oil—it rounds out the flavor and helps coat the veggies beautifully.
- Strain your yogurt in advance to make it thicker and richer, especially if using store-bought.
- Adjust seasoning after mixing. Taste and tweak with a little more salt, vinegar, or olive oil as needed.
- This salad is best eaten right away, but a quick toss before serving can revive slightly wilted leftovers.
Nutrition
Calories: 74kcal | Carbohydrates: 9g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.05g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 44mg | Potassium: 415mg | Fiber: 2g | Sugar: 6g | Vitamin A: 264IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 1mg
