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For me, this cucumber and radish salad feels just like spring on a plate. Crisp radishes, plenty of juicy cucumber, plus bright dill all tossed in a creamy yogurt sauce. It's such a light bite that totally tastes like spring air.
Vibrant Springtime Bowl
Radishes bring a peppery kick, while cucumber keeps things super cool. The yogurt-based sauce uses lemon and honey to pull everything together. You'll want another helping for sure.
What You’ll Need
- Dressing: 300g plain yogurt 1 organic lemon 1 tbsp honey 1 tbsp olive oil.
- Extra: Pepper Salt whole grain bread.
- Veggies: 2 bunches of radishes 1 big cucumber green onions fresh dill.
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Easy How-To
- Finish
- Pop it in the fridge for half an hour, sprinkle more dill over the top, then serve it up.
- Dill
- Chop dill, set some aside for topping, toss the rest in.
- Veggies
- Cut radishes and cucumber into slices, slice up green onions into rings.
- Dressing
- Zest and juice the lemon, then mix it with yogurt, oil, and honey until smooth. Season it up.
Use Those Greens
Don’t throw away your radish leaves. Chop them small and mix in for a spicy extra bit. That way you waste less too.
Freshness Tips
Crispy veggies and a juicy lemon really make this. Let the salad sit in the fridge a bit—the flavor gets even better after chilling.
Switch Things Up
Add feta for something richer, nuts if you want crunch, and toss in a few apple cubes for sweetness. Even a drizzle of balsamic vinegar changes it up totally.
Works Any Time
This salad fits everywhere—great with anything on the grill, easy for lunch, or tossed into a picnic. Those bright flavors are made for summer.
Best Way To Enjoy
By using the radish leaves, you’re using the whole plant and cutting down on waste. Tastes good and feels good for the planet too.
Lasts A While
This salad keeps in the fridge for a day or two, no problem. Just give it a quick stir before serving and it’ll taste freshly made.
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Always A Hit
Have this alone, as a side, or at a party spread—it's crazy versatile. Super easy to put together and the bright taste makes it a crowd favorite for any get-together.
Frequently Asked Questions
- → Why let the salad sit?
Letting everything rest for about half an hour helps all the flavors blend together. The dressing soaks in and everything gets tastier.
- → Is it okay to make this ahead?
You sure can. Prep it hours before you eat. Just chill it in the fridge and it’ll stay crisp and fresh.
- → Do I really need an organic lemon?
If you’re using the peel, going organic is best. There's no weird stuff and you don’t have to stress about chemicals.
- → What if I don’t have whole grain baguette?
This works with any bread. Or serve it with potatoes or just eat as a simple side without bread.
- → How do I keep the veggies crunchy?
Slice them thin and toss with dressing right before eating. And keep it cool while you wait.