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Radish and Cucumber Salad

Dewy Dill Delight Radish and Cucumber Salad

Just as refreshing and cool as the morning dew, this crunchy spring Radish and Cucumber Salad is the perfect side dish for your next garden party. This spring salad recipe is a gardener's dream with cool crunchy cucumbers, crispy radishes, and refreshing fresh dill. Top it all off with a sweet and simple honey mustard vinaigrette.
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Prep Time 20 minutes
chill time 30 minutes
Total Time 50 minutes
Servings: 4
Calories: 191
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 6 mini or Persian cucumbers, sliced about 1/8th-inch thick mini or Persian cucumbers
  • 12 to 16 radishes, about 1/2 lb (226 g), sliced about 1/8th-inch thick radishes
  • 3 tbsp (9 g) fresh dill leaves chopped
  • 1 tbsp (3 g) fresh chives chopped
  • Flaky sea salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup (60 ml) avocado or olive oil
  • 3 tbsp (45 ml) whole grain mustard
  • 3 tbsp (45 ml) honey
  • 1 to 2 tbsp (15 to 30 ml) fresh lemon juice to taste
  • 1 tsp white wine vinegar
  • 1/4 tsp black pepper
  • Pinch of coarse salt

Equipment

  • Large bowl
  • Medium bowl

Method
 

Instructions
  1. In a large bowl, gently toss together the cucumbers, radishes, dill, and chives. Season with salt and pepper to your taste. Set this aside for now.
  2. In a medium bowl, whisk together the olive oil, mustard, honey, lemon juice, vinegar, pepper, and salt.
  3. Drizzle the dressing over the cucumber and radish mixture, then toss gently until everything is well coated. Adjust any seasonings, if needed.
  4. Cover the bowl with plastic wrap or a lid and place in the refrigerator for about 30 minutes to allow the flavor to marinate. Serve the salad chilled.