Cucumber Radish Salad with Creamy Yogurt Dill Dressing – Crisp and crunchy with a creamy Greek yogurt dressing full of lemon juice and fresh dill. It’s the perfect summer salad!
Apparently once August starts summer is over. Pinterest is loading up with pumpkin and apple recipes, I’m supposed to start all my fall decorating now (even though it’s going to be 87 degrees today), swimsuits are going on clearance and the coats are coming out. Ugh! I don’t get it! Why do we need to rush everything?
If I see one more post in my Facebook feed with a picture of a Starbuck’s pumpkin spice latte and the quote, “too soon?” next to it I’m going to lose it! Yes it’s too soon! September 22nd is the first day of fall, not August 2nd. Don’t be expecting any pumpkin or fall recipes on my blog for at least another month. This girl is not ready for the return of wearing pants and long sleeves.
To reassure myself that fall is no where near starting, all I have to do is look out at my vegetable garden. It’s in it’s prime right now! The zucchini plant is massive and I’m picking off at least two zucchini a week. The tomato plants are also huge and loaded with green tomatoes. I’m impatiently waiting for them to ripen because nothing beats a fresh garden tomato.
I just picked a few beets last weekend, roasted them and ate them all in the same day. They were delicious! The snow peas and sugar snap peas are popping up and I eat them before they can even make it into a salad. I did show some restraint and saved some of my radishes to use in this Cucumber Radish Salad with Creamy Yogurt Dill Dressing.
This crunchy, fresh, summery salad is based off of a classic creamy cucumber salad that I’m sure many people have a recipe for. The classic version uses either sour cream or mayonnaise to give it that creamy consistency, but plain Greek yogurt is more my style as I’m sure you’re already aware.
Greek yogurt still gives you the tang that sour cream does, but I prefer extra protein and probiotics that Greek yogurt contains, plus I always have a huge container of it in my fridge. To give the dressing wonderful flavor, I added fresh dill, lemon juice and zest and seasoned it with salt, pepper and garlic powder. It’s very similar to a tzatziki sauce in flavor.
The radishes added to the salad aren’t something you’ll find in the classic version, but I enjoyed their spicy crunch. If you’re like me and not ready to move on to soups and heavy casseroles then I know you’ll appreciate this fresh and crunchy summer salad!
- 2 English cucumbers
- 6 radishes, sliced thin
- 3/4 cup plain non-fat Greek yogurt
- 1/2 of a lemon, juiced
- 1 tablespoon fresh chopped dill
- 1/4 teaspoon garlic powder
- 1/2 teaspoon honey (optional)
- Kosher salt and freshly ground black pepper to taste
- In a small bowl, whisk together the Greek yogurt, lemon juice, dill, garlic, honey, salt and pepper. Set aside.
- Slice cucumbers in half lengthwise and use a spoon to scrape out the seeds. Thinly slice the cucumbers into half rounds.
- Place the sliced cucumbers and radishes into a large serving bowl. Just before serving stir the yogurt dill dressing into the salad and mix to coat the cucumbers and radishes. Taste for seasoning.
- Serve immediately or refrigerate for up to 2 hours. Any longer and the cucumbers start to release too much water and the dressing will become runny.
Amount Per Serving: Calories: 61 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Fiber: 1g Sugar: 5g Protein: 7g