Dewy Dill Radish Cucumber Salad (Print Version)
# Ingredients:
→ Radish Cucumber Salad
01 -
6 mini or Persian cucumbers, sliced about 1/8th-inch thick
02 -
12 to 16 radishes, about 1/2 lb (226 g), sliced about 1/8th-inch thick
03 -
3 tbsp (9 g) fresh dill leaves, chopped
04 -
1 tbsp (3 g) fresh chives, chopped
05 -
Flaky sea salt, to taste
06 -
Freshly ground black pepper, to taste
→ Honey Mustard Vinaigrette
07 -
1/4 cup (60 ml) avocado or olive oil
08 -
3 tbsp (45 ml) whole grain mustard
09 -
3 tbsp (45 ml) honey
10 -
1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste
11 -
1 tsp white wine vinegar
12 -
1/4 tsp black pepper
13 -
Pinch of coarse salt
# Instructions:
01 -
In a large bowl, combine your sliced cucumbers and radishes with the freshly chopped dill and chives. Sprinkle with a bit of flaky sea salt and some freshly ground pepper according to your preference.
02 -
Grab a medium bowl and whisk together your oil of choice, the whole grain mustard, honey, fresh lemon juice, white wine vinegar, black pepper, and a pinch of salt until everything is well blended.
03 -
Pour your homemade vinaigrette over the cucumber-radish mixture and give everything a gentle toss until all the vegetables are nicely coated. Take a quick taste and add any extra seasonings if needed.
04 -
Cover your salad bowl and let it rest in the refrigerator for about 30 minutes. This little bit of patience allows all those wonderful flavors to mingle together. Serve it cool for maximum refreshment!
# Notes:
01 -
This crunchy spring salad is as refreshing as morning dew - perfect for garden parties or as a light side dish.
02 -
Store in an airtight container in the refrigerator for 4-5 days.