Go Back
Print Recipe

Easy Cucumber Radish Salad

A refreshing salad that balances crunch and zest, perfect for weeknight dinners.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: Easy, Healthy
Servings: 4 servings
Calories: 120kcal

Equipment

  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting Board

Ingredients

Vegetables

  • 2 medium Cucumbers Peeled and thinly sliced.
  • 1 cup Radishes Trimmed and thinly sliced.
  • 0.25 medium Red onion Thinly sliced.

Fresh herbs

  • 2 tablespoons Fresh dill or parsley Finely chopped.

Dressing

  • 1 tablespoon Lemon juice Freshly squeezed.
  • 2 tablespoons Olive oil Extra virgin.
  • 1 pinch Salt To taste.
  • 1 pinch Black pepper Freshly ground, to taste.

Instructions

  • Wash the cucumbers thoroughly under cold water. Peel if desired, then slice into thin rounds.
  • Trim the radishes and slice them thinly. Place them in a large mixing bowl with the cucumber slices.
  • Peel and slice the red onion thinly. Add to the mixing bowl.
  • Finely chop the fresh herbs and add them to the bowl.
  • In a separate bowl, whisk together the lemon juice and olive oil. Season with salt and black pepper.
  • Drizzle the dressing over the salad and toss gently to combine.
  • Let the salad sit for 10-15 minutes before serving to allow flavors to meld.
  • Serve chilled or at room temperature.

Notes

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days.