Description
A refreshing and easy-to-make cucumber radish salad featuring thinly sliced cucumbers, radishes, and red onions, tossed with fresh herbs and a tangy lemon-olive oil dressing. Perfect as a light side dish or a healthy snack.
Ingredients
Scale
Vegetables
- 2 medium Cucumbers (Peeled and thinly sliced)
- 1 cup Radishes (Trimmed and thinly sliced)
- 0.25 medium Red onion (Thinly sliced)
Herbs and Seasoning
- 2 tablespoons Fresh dill or parsley (Finely chopped)
- 1 pinch Salt (To taste)
- 1 pinch Black pepper (Freshly ground, to taste)
Dressing
- 1 tablespoon Lemon juice (Freshly squeezed)
- 2 tablespoons Olive oil (Extra virgin)
Instructions
- Prepare the Cucumbers: Wash the cucumbers thoroughly under cold water. Peel if desired, then slice into thin rounds.
- Slice the Radishes: Trim the radishes and slice them thinly. Place them in a large mixing bowl with the cucumber slices.
- Slice the Red Onion: Peel and slice the red onion thinly. Add to the mixing bowl.
- Add the Fresh Herbs: Finely chop the fresh dill or parsley and add to the bowl with the vegetables.
- Make the Dressing: In a separate bowl, whisk together the lemon juice and extra virgin olive oil. Season with salt and freshly ground black pepper to taste.
- Toss the Salad: Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- Marinate: Let the salad sit for 10-15 minutes before serving to allow the flavors to meld together perfectly.
- Serve: Serve the cucumber radish salad chilled or at room temperature for a refreshing side dish.
Notes
- For a crisper texture, refrigerate the salad for at least 30 minutes before serving.
- You can substitute fresh dill with parsley based on your preference.
- Adjust salt and pepper according to taste.
- This salad pairs well with grilled meats or as a light snack.
- Add a pinch of sugar if you desire a slightly sweeter dressing.
- Use a mandoline slicer for uniformly thin vegetable slices.
