Cucumber and Radish Salad
Local Long English Cucumbers are the main event in this super light and refreshing salad, complemented by the peppery bite of garden-fresh radishes. Perfect for packing along to picnics since it won’t spoil in the heat like mayonnaise-based salads. It’s a simple summer side dish that goes with everything!
Ingredients
2 large cucumbers, thinly sliced
6 radishes, thinly sliced
1/4 cup red onion, thinly sliced (optional)
1/4 cup fresh dill, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
Salt and pepper to taste
Directions
Thinly slice the cucumbers, radishes and red onions (if using) with a sharp knife or a mandoline for uniform slices.
In a large bowl, combine the sliced cucumbers, radishes, and red onion.
In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, salt, and pepper.
Pour the dressing over the vegetables and toss gently to coat evenly.
Sprinkle the chopped fresh dill over the salad and give it one final toss.
Serve immediately or chill in the refrigerator for 10-15 minutes before serving.
