Description
A refreshing and vibrant radish and cucumber salad tossed in a tangy, slightly sweet dill dressing. Perfectly chilled and marinated, this Dewy Dill Delight Salad offers crisp textures and a burst of fresh herbal flavors, ideal as a light side dish or a healthy snack.
Ingredients
Scale
Vegetables
- 6 mini or Persian cucumbers, sliced about 1/8th-inch thick
- 12 to 16 radishes, about 1/2 lb (226 g), sliced about 1/8th-inch thick
Herbs
- 3 tbsp (9 g) fresh dill leaves, chopped
- 1 tbsp (3 g) fresh chives, chopped
Seasonings
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Dressing
- 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
Instructions
- Prepare the vegetables: In a large bowl, gently toss together the sliced cucumbers, radishes, chopped dill, and chives. Season with flaky sea salt and freshly ground black pepper according to your taste preference. Set this mixture aside to prepare the dressing.
- Make the dressing: In a medium bowl, whisk together the olive oil (or avocado oil), whole grain mustard, honey, fresh lemon juice, white wine vinegar, black pepper, and a pinch of coarse salt until the ingredients are well combined and emulsified.
- Combine salad and dressing: Drizzle the prepared dressing over the cucumber and radish mixture. Toss gently but thoroughly to ensure all vegetables are evenly coated with the flavorful dressing. Taste and adjust seasoning if necessary.
- Marinate the salad: Cover the bowl with plastic wrap or a lid, and refrigerate for about 30 minutes. This resting period allows the flavors to meld beautifully and the salad to chill, enhancing its refreshing qualities.
- Serve chilled: After marination, serve the salad cold as a crisp, light side dish or refreshing snack.
Notes
- For best results, use fresh, firm radishes and cucumbers to keep the salad crisp.
- You can substitute fresh herbs with dried if necessary, but fresh dill and chives provide the best flavor.
- Adjust the amount of lemon juice and honey to suit your sweetness and acidity preference.
- This salad can be made a few hours ahead, but avoid making it too far in advance to prevent the vegetables from becoming soggy.
- For a vegan version, substitute honey with maple syrup or agave nectar.
