Cucumber and Radish Salad
A crisp, refreshing salad that pairs cool cucumber with peppery radish slices. Tossed in a light lemon-dill dressing, it comes together in minutes and is the perfect crunchy side for grilled meats or summer meals.
For 4 servings
- prep · ~5 min
Slice the vegetables.
1.Trim ends from 2 medium cucumbers and slice into thin half-moons.2.Trim and thinly slice 8 medium radishes.3.Peel and very thinly slice half a small red onion. - mix · ~1 min
Whisk the dressing.
1.In a small bowl, combine 2 tbsp olive oil with 2 tbsp fresh lemon juice.2.Add 0.25 tsp salt and a pinch of black pepper, whisking until well blended. - mix · ~2 min
Toss everything together.
1.Place cucumber, radish, and red onion slices in a medium mixing bowl.2.Pour the dressing over the vegetables and add 2 tbsp chopped fresh dill.3.Gently toss until everything is evenly coated.TIPToss right before serving so the vegetables stay crisp and don't release too much water. - serve
Serve immediately or chill briefly.
Transfer to a serving bowl. Serve right away at room temperature, or refrigerate for up to 30 minutes for a colder, more marinated salad. Give it a quick toss before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline or sharp knife for uniformly thin slices — this ensures every bite has the same texture.
- 2Salt the cucumber slices lightly and let them sit for 10 minutes, then pat dry to prevent a watery salad.
- 3Toss with the dressing just before serving to keep the vegetables crunchy and avoid sogginess.
- 4For a milder onion bite, soak the red onion slices in ice water for 10 minutes, then drain and pat dry.
- 5Chill the salad for 15-30 minutes before serving to let the flavors meld without losing crunch.
Adapt it for your goals.
Creamy herb
Replace half the olive oil with plain Greek yogurt or sour cream for a tangy, creamy dressing that clings to the vegetables—great for those who prefer a richer, less acidic salad.
spicy kickSpicy kick
Add 1/2 teaspoon of Dijon mustard and a pinch of red pepper flakes to the dressing for a subtle heat that complements the radish's peppery bite.
extra crunchExtra crunch
Fold in 1/4 cup of toasted sunflower seeds or finely chopped walnuts just before serving for added texture and nutty flavor.
jainJain
Omit the red onion and use a pinch of asafoetida (hing) in the dressing; this keeps the salad Jain-friendly while maintaining the savory depth.
Why this is on our healthy list.
Hydrating and Low-Calorie
Cucumbers are over 95% water, making this salad a hydrating, low-calorie side that supports overall hydration and satiety without weighing you down.
Rich in Antioxidants
Radishes and dill provide natural antioxidants like vitamin C and flavonoids, which help combat oxidative stress and support immune health.
Heart-Healthy Fats
Olive oil supplies monounsaturated fats, which are associated with supporting healthy cholesterol levels and cardiovascular function.
Frequently asked questions
You can prep the sliced vegetables and dressing separately up to 6 hours ahead, but toss them together no more than 30 minutes before serving to keep the cucumbers from releasing water and becoming limp.
