Cucumber Radish Salad

Made with raw vegetables, fresh herbs, and a salted lemon dressing, this easy salad is a perfect veggie-forward side dish for spring or summer!

Course Salad, Side Dish

Cuisine American

Prep Time 20

Total Time 20

Servings ½-cup servings

Calories 68kcal

1 bunch radishes usually 6 to 8, 1 cup thinly sliced (I used classic round red radishes)
3 to 4 mini Persian cucumbers 2 cups thinly sliced
2 tablespoons toasted pine nuts
2 tablespoons sliced fresh chives
2 tablespoons chopped fresh dill
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice from ½ of a large lemon
½ teaspoon kosher salt

Thinly slice the radishes and cucumbers with a mandoline (recommended, if you have one!) or sharp knife.
Combine the vegetables, pine nuts, chives, and dill in a large bowl.
Whisk the olive oil, lemon juice, and salt in a measuring cup or small bowl.
Pour the dressing over the salad ingredients. Toss until coated.
Serve and enjoy!
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Storage: Liquid will start to accumulate in the bottom of the bowl after you add the dressing, so for the best texture, I recommend eating the salad right away. However, leftovers will last in an airtight container for 2 to 3 days in the fridge. The veggies and pine nuts will get softer over time due to the liquid.
Make ahead: If you want to prep the salad a few hours before serving but don't want the veggies to soften too much, keep the salad ingredients and dressing ingredients in separate containers in the fridge. Add the dressing shortly before serving.
Pine nuts: Some stores sell pine nuts that are already toasted. If you can't find them, toast the pine nuts yourself in a skillet over medium heat. Cook, stirring often to avoid burning, until fragrant. Remove from heat.