Description
A refreshing and crisp Cucumber Radish Salad combining thinly sliced cucumbers and radishes with fresh herbs and a tangy lemon and vinegar dressing. This easy, no-cook salad is perfect as a healthy summer side dish or light lunch.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 1 cup thinly sliced radishes
- 2 tablespoons finely chopped red onion
Herbs
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Dressing
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Vegetables: In a large bowl, place the thinly sliced cucumbers, radishes, and finely chopped red onion, ensuring even distribution.
- Prepare Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, white wine vinegar, salt, and black pepper until well combined to create a tangy dressing.
- Toss Salad: Pour the dressing over the vegetables and gently toss to coat all ingredients evenly without bruising the delicate slices.
- Add Fresh Herbs: Sprinkle chopped dill and parsley over the salad and toss again carefully to incorporate the fresh herbal flavors.
- Chill: Refrigerate the salad for 10 minutes before serving to meld the flavors and enhance the refreshing taste.
Notes
- For extra crunch, sprinkle with sunflower seeds or add thinly sliced fennel.
- This salad can be made up to one hour ahead and kept refrigerated without losing freshness.
