Simple cucumber and radish salad with creamy dijon yogurt dressing



Simple, crisp, refreshing and oh so quick. Sliced and tossed in a light dressing and paired with a creamy, tangy yogurt dressing to cut through any bitterness from the raw radishes. Use a mandoline slicer for ease.


Total time to make : 15 minutes

Time to prep : 10 minutes

Servings : 4 as a side



Ingredients


1 cucumber

8 - 10 radishes

2 spring onions, finely chopped

Salt


1 tbsp olive oil

1 tbsp apple cider vinegar (or white wine vinegar)

1 tsp oregano


Dressing

8 tbsp yogurt*

2 tbsp olive oil

2 tbsp honey

1 tsp dijon mustard

Pinch salt


Dill, to serve

Squeeze of lemon, to serve



Method


  1. Slice your cucumber and radish finely. If you're using a mandoline*, I used it on the 1/16 Inch (1.5mm) setting. Please be careful with your fingers!

  2. Lay your sliced vegetables out on a paper towel (see notes below on optional 'sweating' the cucumber*)

  3. In a small bowl or mug, mix together the dressing ingredients with a fork until combined

  4. Toss your cucumber, radishes and spring onions in a bowl with the olive oil, ACV and oregano. Use hands to mix well

  5. Serve on a large plate or on a bed of soft salad leaves (lambs lettuce, butter lettuce, baby spinach) with the dressing on the side to spoon over. Use scissors to chop the dill all over to serve


Nutritional Information

(per serving, with dressing)


132 calories


9g fat, 11g carbs, 2g protein



Good to know:


  • The mandoline slicer I use and recommend is linked (af) from Amazon. The blades on all mandolines are very sharp so please be careful with your fingers!

  • Use either greek yogurt or natural. Natural will result in a slightly runnier dressing, which I prefer. I also think natural yogurt has more of a tang. You can add 1/2 lemon juice into greek yogurt to thin it out and replicate the tang

  • 'Sweating' the cucumber is an optional step and reduces excess water from the cucumbers. Once sliced, lay out on a paper towel and cover with a generous pinch of salt. Leave for at least 30 minutes, then pat dry with a clean paper towel. It's an additional step and completely optional - I only do it if I have the time, but it does stop a pool of water forming under the salad..!

  • Best served straight away but will keep for up to 3 days in the refrigerator

  • Dressing will keep for 3 days refrigerated

  • Vegetarian, GF

  • Affiliate links (af) mean that if you purchase a product through a qualifying link, I will make a small percentage of the sale. It will cost you no extra and all profits go towards the running of this website and keeping Supper Club a completely free resource!



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