Description
This Cucumber Radish Salad is a cool, creamy, and colorful dish perfect for spring and summer. It blends crunchy cucumbers and peppery radishes with creamy avocado and a tangy herb dressing. Quick to prepare and effortlessly fresh, it’s the ideal side for grilled meats, sandwiches, or light lunches. A hit at picnics and BBQs, this salad is both simple and full of vibrant flavor.
Ingredients
1 large cucumber, thinly sliced
6 to 8 radishes, thinly sliced
1 ripe avocado, diced
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh chives, chopped (optional)
2 tablespoons sour cream or plain Greek yogurt
1 tablespoon mayonnaise
1 teaspoon lemon juice or white wine vinegar
Salt and black pepper, to taste
Instructions
1. Wash and thinly slice the cucumber and radishes using a knife or mandoline slicer. Place in a large mixing bowl.
2. Dice the avocado and set aside to prevent mashing during mixing.
3. In a small bowl, whisk together sour cream, mayonnaise, lemon juice, salt, and pepper. Add garlic powder if desired.
4. Add chopped dill and chives to the vegetables.
5. Gently fold in the diced avocado.
6. Pour the dressing over the salad and toss gently to combine.
7. Refrigerate for 10–15 minutes before serving to allow flavors to blend.
Notes
Best enjoyed fresh, but can be stored up to 24 hours in the refrigerator. For prep-ahead, store dressing separately. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 2g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 7mg
Keywords: cucumber, radish, avocado, creamy, salad, summer