Cucumber Radish Salad with Creamy Yogurt Dill Dressing

Preparation 00:15 Serves 4     adjust servings


  • 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


  1. In a small bowl, whisk together the Greek yogurt, lemon juice, dill, garlic, honey, salt and pepper. Set aside.
  2. Slice cucumbers in half lengthwise and use a spoon to scrape out the seeds. Thinly slice the cucumbers into half rounds.
  3. 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.
  4. 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.


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